Sugar Free Chocolate

Executive Summary About Sugar Free Chocolate By Chris Alleny

When it comes to sugar-free or diabetic chocolate there is a warning on the label stating that it has a laxative effect.

That is because when people enjoy too much of the chocolate that contains the sugar alcohol Maltitol it can result in digestive upset. The American Dietetic Association ‘advises that more 50 grams of sorbitol or 20 grams of mannitol per day can cause diarrhea.

Although there have been chocolates for diabetics for years, once in a while a person will encounter an less then authentic taste with chocolate.

There are newer forms of diabetic chocolates based on maltitol. Maltitol is a natural occurring sugar found in starch. These sugar-free chocolates based on maltitol don’t have the same unpleasant aftertaste that other artificial sweeteners often have.

Maltitol based chocolates tastes almost as sweet as sugar based chocolates except fewer calories and doesn’t cause tooth decay like sugar does. Unfortunately people confuse sugar-free from diabetic. What people don’t realize is that they can make

sugar free chocolates

their own diabetic chocolate.

You start with finding sugar-free nuggets and wafers that can be used in diabetic chocolate. Then melt the chocolate slowly over a double boiler.

Sugar Free Chocolate Chip Pecan Pie (and it is Delicious)

Just because a person is diabetic or has to watch their sugar intake, doesn’t mean they can’t enjoy some good desserts, too. This pie recipe is a perfect example of a delicious pie that can fool even the most sugar-addicted. My husband is a sugar addict and refuses to eat desserts that he knows are sugar-free. When my granddaughter and I made this pie, we cut him a slice without him knowing it was sugar-free.

He talked about how good it was and wanted a second piece. He couldn’t believe it when my granddaughter told him it didn’t have any sugar in it. He thought she was teasing him. So if you have someone who thinks they don’t like “sugar-free” desserts, try this recipe on them. It is also a good recipe for children who are diabetic. They will love the taste and it has the consistency almost like a brownie so it isn’t messy.

CHOCOLATE CHIP PECAN PIE

9-inch unbaked pastry shell

1/2 cup butter, softened

2 eggs, beaten

2 tsps vanilla extract

1 cup Splenda

2 pkts Stevia*

1/2 cup all-purpose flour

1 cup sugar-free chocolate icing chips**

1 cup chopped pecans

• Sugar-free frozen whipped topping, thawed
• In a small mixer bowl, cream the butter. Add eggs and vanilla to better and cream together well. Add Splenda, Stevia, and flour to creamed mixture and mix in well. Stir in the organic chocolate chips and pecans. Spread into the prepared pastry shell. Bake at 350 degrees for 45 to 50 minutes or until the top is golden. Cool approximately 45 to 1 hour before cutting but serve while still warm. Top with the whipped topping to serve.

*Stevia is an artificial sweetener. It is not often found in grocery stores but at health food stores and pharmacies. If you cannot find it in your area, add an extra tablespoon of Splenda.

**I used Hershey’s Sugar-Free chocolate fountains chips. They are quite good.

Enjoy!

By Linda Wilson

You may want to check out my other guide on How To Make Chocolate and Lindt Chocolate

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