In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
There is a myth circulating about diabetics and chocolates. Some diabetics believe that they should never eat chocolate because it will completely ruin their blood sugar control. Others claim that diabetics can eat as much regular chocolate as they want, as long as...
For many years, chocolate was considered a “bad” food because of its high levels of saturated fat and sugar. However, in the 1990’s several studies revealed that chocolate had many positive benefits and adding it to one’s diet was actually recommended because of the...
Melt the ½ cup of butter in a saucepan on low heat and add 1/3 cup cocoa powder and ¼ cup swerve.
Once combined, whisk in the egg and raise the heat slightly and cook until it thickens, stirring constantly.
Remove from the stove and using a spatula, add the 1 teaspoon vanilla, 1 cup almond flour, 1 cup shredded coconut and ¾ cup pecans. Mix until evenly textured.
Press the base mixture into an 8x8 square pan lined with parchment paper and refrigerate for an hour.
While the base is firming up in the fridge, you can make the cream filling.
Beat the ¼ cup butter with a hand mixer until fluffy. Add in 2 tablespoons custard powder and 3 tablespoons of swerve.
Remove the base from the fridge and spread the cream filling over the base and return to the fridge for another hour.
I like to use a glass heatproof mixing bowl over a pot of simmering water. Combine the Ross dark and milk chocolate chopped chocolate and butter in in the heated mixing bowl. Stirring constantly until the chocolate is a smooth texture.
Once melted, quickly and carefully spread the chocolate over the cream base.
Return the pan to the fridge for at least 30 min before cutting into bars and serving.