How to Make a Sugar-Free Chocolate Bar: Sweet Liberation Episode 6
Today’s episode of Sweet Liberation will teach you how to make a sugar-free chocolate bar. This recipe is completely added sugar-free, but packed with sweetness from the goodness of vanilla liquid stevia.
When I went sugar-free back in 2011, I thought that I would never be able to each chocolate again. I was under the impression that if I didn’t eat any form of added sugar, then chocolate was completely out of the question.
Now, over 3 years later, I’ve learned that that was completely wrong.
Not only is it possible to enjoy chocolate muffins, chocolate pudding, and chocolate spread, any sugar-freer can also indulge in chocolate bars — you just have to make them yourself. And, happily, that’s easy!
It takes 15 minutes to prepare and pop a giant sugar-free chocolate bar into your freezer to set.
Make one for yourself, and let me know how it turns out.
Question — if there was a sugar-free chocolate bar on the market (one that only contained stevia and nothing else like erythritol) would you buy it?
- 2 tablespoons of coconut oil
- 2 tablespoons of chopped cocoa butter
- 4 tablespoons of sugar-free cocoa powder (I like Fry’s)
- 1/2 teaspoon of sugar-free vanilla powder (optional)
- 1 teaspoon of sugar-free vanilla extract
- 1/8 teaspoon of sea salt
- 20 drops of NuNaturals alcohol-free liquid stevia
- 2 tablespoons of full fat coconut milk
- 1/4 cup of dried fruit (I like raisins or dried blueberries)
- 1/4 cup of chopped nuts (I like walnuts or pecans)
- Place two inches of water into a medium sized pot, bring the water to a boil, then turn your stove temperature down to low.
- Place a medium sized mixing bowl on top of the pot. This will form a double-boiler.
- Into the mixing bowl, melt the coconut oil and cocoa butter together.
- Add all other ingredients, but add the coconut milk last.
- Stir thoroughly.
- Line a loaf pan with 3 layers of plastic wrap.
- Cut and place a piece of parchment paper into the bottom of the load pan.
- Drop any type of dried fruit and nuts into the bottom of the loaf pan.
- Pour the melted chocolate on top, making sure that you get the chocolate into the corners, too.
- Pop the loaf pan into the freezer for at least 20 minutes. Over night is best.
- Once the chocolate bar is set, remove it from the loaf pan and break it into pieces.
- Store in the fridge or freezer.