Ross Chocolates Recognizes Diabetes Awareness Month
Although it’s been around since the time of the Ancient Greeks (100 AD), diabetes is still a disease that many know little or nothing about. Even when I was diagnosed with Type 1 Diabetes in 1974 — at the time, it was called Juvenile Diabetes, Juvenile Onset...
White, Milk, or Dark Chocolate – Which to Choose?
Those wishing to reduce sugar and/or carbohydrates in their diets often avoid chocolate and other sweets completely, but total elimination of chocolate is not necessary to follow a diabetic, keto-, or low-carb diet, especially when no sugar added chocolate is chosen....
Update – UBC Study: Diabetes & Dark Chocolate
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...
But, Can Those with Diabetes Eat Chocolate?
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...
Chocolate is Good For You: 7 Health Benefits of Eating Chocolate
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 including it in one’s diet was recommended because of the many...
Low Carb Keto Chocolate Protein Bars
Super quick-to-make, healthy bars with crunchy sunflower seeds embedded in chocolate. Sugar-free delights for your lunchbox, hike, or just as a mid-afternoon or evening snack. A great diabetic recipe for chocoholics!
Servings: 12 bars
Equipment
- Food processor
- Spatula
- Parchment paper lined loaf pan (9.5in x 5.5in)
- Knife
Ingredients
- 4 ounces sunflower seeds raw unsalted
- 4 ounces sunflower seed butter or tahini
- 2 scoops chocolate protein powder or 75 grams
- 1 pouch Ross Dark Chocolate Baking Chips or 200 grams
- ¾ cup Swerve confectioners sweetener
- ¼ teaspoon salt
- 8 tablespoons butter softened or coconut oil
- Optional Coating: ½ cup sugar free chocolate chips and 1 tablespoon butter
Instructions
- Chop 1 package Ross Dark Chocolate Baking Chips using food processor. Set aside.
- Place all ingredients into food processor and blend until smooth. Scrape down sides and blend again. Taste and adjust sweetener if needed.
- Spread batter into a parchment lined 9.5 x 5.5 inches loaf pan and refrigerate for 30 minutes.
- Slice into 12 bars.
- Freeze for 30 minutes if you are planning on adding the optional chocolate coating.
- If using optional chocolate coating, melt Ross Dark Chocolate Baking Chips and butter in microwave for 1 minute or stove top. Stir until smooth and no lumps. Drizzle over the sliced protein bars.
Video
Notes
Storage: Refrigeration is not needed and these can stay on your counter in an airtight container, but in hot summer months it is best to keep them refrigerated.
