{Recipe} Banting Chocolate That Really Is Chocolate (and not some flimsy excuse for chocolate)

Well, if anyone was going to find a way to make chocolate part of a healthy eating plan, it was going to be me. Actually, it was the husband who had to see me being miserable about a lack of chocolate. Banting is, basically, about low carbs and no sugar (that is a very simplistic explanation, and only really for the sake of this recipe). So, chocolate is, usually, out (as Tim Noakes would say, “tchoccallits is from the devil”). Enter Lindt 99%. Do you hear that? It’s the sound of angels singing. Now, I’m not a dark chocolate person at all. But this? This is nothing less than an inspired solution for Banters.

Ok, let’s pull ourselves back together and keep reading.

So, this chocolate has the minimal amount of sugar in it. Practically none. Still, there is a smidgen, so this can’t be a too-regular indulgence.

Basically, melt the slab of Lindt in a bowl over boiling water. Add about 100g butter and  50g coconut oil, as well as a tablespoon of Xylitol. Taste it to see if it needs more of anything – everyone is different, and there are no real rules here.

Once melted, pour the chocolate into a silicone mould (we used the silicone cake mould and then just cut it into blocks when it is a bit harder), or place it on a greased surface. Alternative, spread it onto wax paper to be cut or peeled off later. Put it in the fridge to set.

Here are some more ideas on how to work with chocolate.

You’re welcome.

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