Gluten-Free Sugar-Free Dairy-Free Chocolate Recipe

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.

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Gluten-Free Sugar-Free Dairy-Free Chocolate Recipe

Rating: 41

Yield: Makes about 1/2 cup.

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.

Ingredients:

  • 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)

Instructions:

  1. Spray oil and molds you will be using.
  2. Melt the shortening in a small saucepan over medium heat.
  3. 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.)
  4. If making ganache, remove the saucepan from the burner and stir in cream or coconut milk.
  5. Pour into desired molds and freeze until firm. (If you do not have any molds, use the lids of margarine containers.)

Tips

*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

http://glutenfreerecipebox.com/gluten-free-sugar-free-dairy-free-chocolate-recipe/

This entry was posted in Additive-Free, Candy, Casein-Free, Corn-Free, Desserts, Easy, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Egg-Free Recipes, Gluten-Free Yeast-Free Recipes, Grain-Free, Kids, Low Carb, Nut-Free, Soy-Free, Sugar-Free, Vegan Gluten Free Recipes, Vegetarian. Bookmark this blog post.

6 Responses to Gluten-Free Sugar-Free Dairy-Free Chocolate Recipe

  1. Steve Johnson says:

    Cant believe you RECOMMEND either xylitol OR shortening!?!

    I refuse to use ANYTHING that will kill my pet, as if it will kill them, LARGER QUANTITIES has a deadly effect on you. Ask ANY veterinarian, xylitol KILLS dogs. Xylitol is on the GRAS list as safe, but then so is the deadly Splenda and aspertame! Stevia can be safely used even in pet food. It is the SAFEST of all sugar-free natural sweeteners and is totally natural without processing.

    As far as shortening, I’d NEVER recommend the use of shortening as most are hydrogenated which turns into the WORSE OF ALL FATS, trans-fats. COCONUT OIL, (NOT PALM KERNEL OIL) is both brain healthy AND heart healthy as it also lowers cholesterol. PALM KERNEL OIL on the other hand regardless if it is ORGANIC or not is EXTREMELY unhealthy. Hell, even LARD is better for than palm kernel! :)

    Before your put a lot of unhealthy crap out for humans to eat, check the REAL safety and healthiness of your ingredients. I would be most happy to act as a consultant on future recipes!
    .

    • Steve,

      I write for a broad audience, and not everyone is into healthy food. I receive requests for ingredients such as Jell-O which I don’t eat myself because of the artificial coloring and flavoring.

      I understand that xylitol is dangerous to animals. My regular readers are aware of this as I published it in an article about xylitol: http://glutenfreerecipebox.com/what-is-xylitol/. If you in search of gluten free recipes that contain stevia, just type the word “stevia” in the top right search box, and they will all show up. I hope you find something you enjoy.

      As far as shortening goes, I use organic palm shortening. There are different types of palm shortening as well. Use whatever you desire.

      Thanks for your input, however, I do not need your consulting services.

      Carla

    • Jean says:

      Steve, There are foods poisonous to our pets that aren’t to humans, such as garlic and chocolate. So just because xylitol is poisonous to pets, doesn’t mean it is to humans.

  2. Theresa says:

    Hey Carla,
    What about using coconut oil for the shortening…
    Thanks….
    Theresa

    • Theresa,

      I mention in the first paragraph that you can use coconut oil as a substitute for shortening.

      Enjoy!
      Carla

      • Steve Johnson says:

        Maybe you need to study the differences between PALM oil and COCONUT oil! Both are from two different PALM species … WORLDS different.

        From Wikipedia “It is not to be confused with palm kernel oil derived from the kernel of the same fruit,[2] or coconut oil derived from the kernel of the coconut palm (Cocos nucifera).”

        Recent research shows that COCONUT oil is high in Medium chain triglycerides which is converted by the liver to keytons and can cross the blood brain barrier and feed the brain in a way glucose cannot thus GREATLY improving Parkinson’s, Alzheimer’s, Huntington’s and similar illnesses.

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