Here’s the answer to one of life’s most burning questions.

It’s probably been keeping you awake nights, too…

“How to make gluten-free, dairy free, sugar-free, low carb chocolate?”

(I knew you were agonising over it!)

The search for the holy grail of chocolate recipes has taken me down some stoney paths, friends, but today.. it was all sweetness.  Here’s what you need:

1/3 cup xylitol (or natvia, or truvia, or erythritol) ground in blender, food processor, or coffee grinder. You want it as fine as possible, or just use your favourite un-crunchy sweetener.


Despite the blender treatment and a go grinding by hand, the xylitol gives a crunchiness that doesn’t sit well with me, but the rest of the house voted the crunchiness was actually desirable. (No accounting for tastes!)


I cup cacao butter

This beautiful stuff is the reason your chocolate will set firm, and stay firm, and not need to live in the freezer as it would if made on coconut oil or regular dairy butter.

cacao butter

I  cup cacao powder  This is very taste-yourself-y, depending how strong and chocolately you like it.  Start with a cup, and add more until it tastes chocolately enough. Don’t feel guilty about being liberal.  As a source of antioxidants raw cacao leaves berries, regular dark chocolate, and drinking chocolate for dead.

cacoa powder

nunaturals powdered stevia  a few hefty shakes – also have to keep tasting and adding until it tastes right.  Hard work, all that chocolate tasting..  Naturally if you have a favourite sweetener you’re happy with, there is no need to add the extra stevia.  I use it to add extra sweetness while keeping the carb count low. (Xylitol is low carb, stevia is carb free)

Melt your cocao butter in a double boiler, or a bowl over hot water.  Don’t get any water into your cocao – water and chocolate don’t love each other.

Under no circumstances, ever, add the xylitol now, thinking it will melt.  It won’t.  I know this to be true. 😛  (It will go back to even bigger crystals than before you ground it up, and if you’re not real quick to notice, it will turn into toffee right there in your cocao butter.  It’s safe to trust me on this.)

cocao butter melted

I transferred the melted cacao to a food processor (because, ahem.. of the, ah.. crystal toffee issue I mentioned) but feel free to make your chocolate right there in the bowl you melted the cacao butter in after taking it off the heat.

Add a cup of cacao powder and half of the xylitol and whisk! Whisk!

Have a bit of a taste.

Not sweet enough? Not chocolately enough? Add more cacao powder, and more sweetener until you reach the point that you try the mix, and have to restrain yourself from taste testing right to the bottom of the bowl.  When you reach that point, ADD MORE SWEETENER.

Yes, you read that right.  Add a bit more.  Because without being able to give you an explanation, my chocolate experiments have been consistent in this one thing: it tastes much sweeter before it sets.

Add any flavourings you fancy: peppermint oil, orange oil, cinnamon, vanilla, nuts.. whatever moves you.  I was going for straight up, but you be as creative as you like.

Now, friends, if you prefer MILK chocolate (“though goodness knows why you would?!” says the Lindt 75% dark girl) you can add coconut cream at this point.  It will turn your mix kind of fudgy, but it will still set firm – though with an ever so slightly less smooth texture and without the gloss of the dark chocolate.  Of course, if you don’t care about gloss on your chocs go right ahead and toss in the coconut cream.  The Bluestocking household is evenly divided on the for/against adding coconut cream, so I recommend if in doubt, pour half your mix in as dark, then add the coconut cream to the rest of the mix.  Hedge your bets.

Pour into moulds, and wait ten mins.  Then….

Ta dah!

chocolate buds

Have fun experimenting!

chocolate logs

Oh. And I wouldn’t be being responsible if I didn’t warn you.. if you eat a lot of this late at night (strictly in the interests of health, of course) you may have trouble sleeping.  Packs quite a punch.  If you can eat Lindt 75% with impunity at night, disregard this little heads up.  But if your mind buzzes and your eyes pop after a leeetle too much Lindt, expect the same with this!