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,...
Nolaa Choco Bits Cookies
These cookies are a crisp, crunchy, and light treat to have with a hot beverage or on their own. Great for lunchboxes and freezing, these are sure to satisfy those mid-afternoon growlies for a bit of something sweet yet healthy, with a touch of Ross chocolate.
Equipment
- Food processor or blender
- Knife
- Cutting board
- spoon
- Mixing Bowls
- Whisk or hand mixer
- Spatula
- Parchment paper
- Oven tray
Ingredients
- 3/4 cup Nolaa KETO POWER Blend ground in a food processor or blender until very fine
- 4 bars frozen and chopped Milk Ross Chocolate
- 1 cup almond flour spooned into measuring cup and levelled-off
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick 1/2 cup unsalted butter, softened but still cool
- 1/2 cup Splenda brown sugar packed
- 1/2 cup Stevia powdered
- 1 large egg
- 3/4 tsp vanilla
- 1/2 cup loosely packed unsweetened flaked coconut
- 3/4 cup pecans chopped
Instructions
- Adjust racks to upper- and lower- middle positions and preheat the oven to 350° F. Line two cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together the ground Nolaa KETO POWER Blend, flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat the butter and sugars at medium speed until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl with a rubber spatula.
- Add the egg and vanilla; continue beating until combined. Scrape down sides of bowl.
- Add the dry ingredients and beat at low speed until just combined.
- Add the chocolate bits, coconut and nuts and mix until evenly combined.
- Working with 1-1/2 tablespoons of cookie dough at a time, form balls and place on parchment-lined cookie sheets, leaving at least 2 3-4 inches between them. (Keep remaining batter cool in refrigerator while first batch cooks.)
- Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, 12 to 14 minutes.
- Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely. Repeat with remaining batter. Enjoy!
