The Results Are In: UBC Study Shows Eating Ross Sugar Free Dark Chocolate Results in Lower Blood Glucose in Adults With Diabetes
A study recently published by UBC Researchers shows that eating Ross Sugar Free Dark Chocolate results in lower blood glucose levels than regular dark chocolate in adults with diabetes – this is in line with our expectations since Ross Chocolate is completely sugar...
Diabetes Facts & Figures 2020: A Summary of The Center for Disease Control Report on Diabetes in the USA
The Center for Disease Control periodically produces reports about the status of Type 1 and Type 2 Diabetes in the USA. This blog summarizes the main information contained within the CDC report. Read the full report Prevalence of Pre-Diabetes (Adults) Diabetes has one...
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...
Confectionery Production magazine interview
Editor of Confectionery Production magazine, Neill Barston, speaks exclusively to Phil Hemmings, sales manager at Ross Chocolates, on its no added sugar range of chocolate designed for diabetics, which is seeing a rise in popularity amid wider healthy confectionery...
UBC Study: Diabetes & Dark Chocolate
The University of British Columbia’s School of Health and Exercise Sciences, is investigating the effect of dark chocolate on diabetics’ blood glucose levels in a new study being run by Dr. Jonathan Little. The study, which includes both Type 1 and Type 2 diabetics,...
Peanut Butter Blossom Cookies
Equipment
- Mixing bowl
- spoon
- Baking sheet
- Parchment paper
Ingredients
Cookies
- 4 tablespoon butter salted
- 1 cup peanut butter unsweetened
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia optional
- ½ cup Swerve confectioners sweetener
- 1 egg beaten
- ½ cup almond flour
Chocolate Center
- 4 bars Dark Ross Chocolates chopped
- 2 tbsp butter
Instructions
- Preheat oven to 350 degrees. In a microwavable bowl or in a small bowl set over simmering water, melt the butter and peanut butter together. Stir until smooth.
- Stir in the vanilla extract, stevia, and Swerve until smooth.
- Mix in the egg and stir until smooth.
- Stir in almond flour until well combined.
- Use a tablespoon to measure out 24 cookies and place them onto a parchment lined baking sheet.
- Use a rounded ¼ teaspoon and push the bottom of the teaspoon in the center of each cookie.
- Bake for 10- 15 minutes minutes. Remove from oven and use the teaspoon again to the center of each cookie.
- Once cooled, melt chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
- Spoon chocolate into the center of each cookie. Allow to set or refrigerate for 30 minutes.
- Enjoy!
