Sugar-free chocolate can be expensive, and if you have to find a safe gluten-free brand on top it, it can be even more difficult. With this gluten-free sugar-free chocolate recipe, you can make dark chocolate or chocolate ganache. If you are also on a dairy-free diet, you can still make both. For dairy-free ganache, instead of using heavy whipping cream, you use coconut milk. For the fat in this recipe, you have the option of using shortening (I use organic palm shortening) or coconut oil. Depending upon its use and your dietary needs will determine which ingredients you use. This recipe is low in carbs when not using cream. I hope you enjoy this recipe. It has many uses. You can even break it up to use as chocolate chips in your baked recipes.
Gluten-Free Sugar-Free Dairy-Free Chocolate Recipe
A homemade gluten free sugar free chocolate recipe with dairy free options. Use it for chocolate chips, dessert sauces, ganache, and more, using your choice of sugar substitutes.
- 1/4 cup shortening (I used organic palm), or as needed
- 1/2 cup gluten-free cacao powder (Hershey's or Ghirardelli), or Dutch processed (Rodelle)
- Sugar substitute, to taste (stevia, xylitol*, etc.)
- 1/4 cup heavy whipping cream or coconut milk (optional)
- Spray oil and molds you will be using.
- Melt the shortening in a small saucepan over medium heat.
- Lower heat to medium-low and add the cocoa powder and stevia. Whisk and cook until thick (the consistency of ganache), about 4 minutes. (If you over cook it, it will become grainy. That's okay. Just add more shortening or coconut oil.)
- If making ganache, remove the saucepan from the burner and stir in cream or coconut milk.
- Pour into desired molds and freeze until firm. (If you do not have any molds, use the lids of margarine containers.)
*Birch derived xylitol is healthiest, as it is naturally non-GMO.
If the chocolate cools and thickens prior to pouring into molds, just place it back on the stove over low heat to melt again.
I used 1/4 cup xylitol in the recipe that I made.
My next experiment will be adding a bit of xanthan gum to the shortening/oil. This may help keep the chocolate's shape once baked. I'm sure you've noticed that chocolate chips/morsels keep their shape in baked goods. Well, they add ingredients to the chocolate for this to occur.
Some brands of stevia impart a bitter flavor. If you haven't found you enjoy try additional brands such as
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