Hi everyone in netland...
I am looking for more recipes like these two... I have stumbled upon
these two from personal experimentation and wish to share them with
you. I have trouble with both sugar and dairy, and so of course
chocolate is out. Most sugar alcohols make me sick also. It would be
nice to keep the fat content down, but it is not the #1 requirement,
sugar and lactose removal are. I have found that my diet was
plateauing until I cut out the sugar and dairy. (Who knew?)
If you know of a cool website for these kinds of recipes, pass it
along, will you? I think we could all use it.
Especially, has anyone used the Cocoa Butter and Lecithin available in
health food stores to make sugar free and dairy free chocolate at
home? I'd LOVE to hear about it!
Here are my two contributions:
************ Melted dark chocolate dessert (about 160 calories)
***********
Silk, unsweetened
(your favorite sweetener)
Baker's chocolate, unsweetened
Take two blocks (1oz) of unsweetened baker's chocolate and melt in the
microwave. You know your microwave better than I do, but my method
is: two to three applications of 45 seconds on HIGH with stirring in
between. The last time I sometimes just do 20 seconds. Don't burn
it, even a little.
In another container, mix two tablespoonfuls (use a measure, not a
spoon) of Silk - or your favorite non-lactose milkish liquid - and
four NutraSweet (r) or whatever sweetener you like in similar
quantity. I have tried all three sweeteners and they're all good in
this, though you should use less saccharin because the aftertaste is
stronger with that one. Or try the liquid saccharin. Mix and heat
for 20 seconds on HIGH in the microwave.
Then mix the two warmed substances vigorously. If the result is
stiff, warm another tablespoonful (use a spoon this time) of Silk and
add it until you have something that is the texture of loose pudding.
Eat.
I guarantee, your chocolate craving will be gone after this. It also
cools well for later eating if you wish to pack it in a lunch
(refrigerate as much as possible). Cold, the texture is more like
carob, though. But the flavor is awesome!
************** Silk Chocolate (about 150 calories) **************
1 cup Silk (or whatever milkish liquid you like - non lactose)
1/2 oz baker's chocolate (one block)
2 1/2 packets Splenda (r) (or whatever sweetener you like)
NOTE: PLEASE MEASURE!!! Sweetners will have nasty aftertastes if you
eyeball it and miss!
Melt baker's chocolate in a mug, in microwave with the twice 45
seconds method (45 sec on HIGH, stir, repeat). In another container,
heat Silk for about 2 minutes on HIGH (watch it, it may bubble over)
until it's hot. Add Splenda, mix. Go easy, you can always add more
but you can't take it out.
Start adding Silk to the mug with chocolate, starting with about four
tablespoonfuls (using a spoon to measure), and stir extremely well
until totally dissolved. Then add more Silk, then finally add it
all. Stir extremely well, and taste for sweetness. Maybe add the
other 1/2 of the last Splenda packet. Enjoy.
This is admittedly more watery than "real" hot chocolate. Maybe using
a thicker soy milk like Vitasoy would help. It also forms an oily
surface, which doesn't bother me, but if it bothers you, try using
Lactaid milk if that's an option for you, because that has
homogenizers in it, or you can buy Lecithin in a health food store.
Warning though, Lecithin will change the flavor a bit, use the
smallest amount possible.
That said, it's a passable substitute, worthy of the name hot
chocolate and I have grown to love it. Hope it makes someone happy.
Sugar and Dairy Free Chocolate Recipes 
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