By now we know that most of the world consumes way too much sugar. But it’s not like our sweet tooth cares—when a dessert craving hits, it hits bad. Many turn to alternative ways to satisfy it, using less-refined sugars like agave, honey, and coconut sugar, but we’re going a step further this time, with treats that use no added sweeteners whatsoever. From tarts to mousse, these sugar-free recipes still manage to make dessert even sweeter.

Dark chocolate boasts many added health benefits when compared to your standard milk chocolate bar: It's packed with antioxidants, additional nutrients, and is rich in fiber. But, the best sugar-free dark chocolate takes those health benefits one step further by eliminating artificial sugars, making it a great choice for health-conscious chocolate lovers as well as anyone with diabetes. 

TAKE YOUR TIME when melting the chocolate. If you overheat it, it can separate into cocoa and cocoa butter and become sludgy. If you melt it in the microwave, break it up as much as possible and heat it in 2 x 30 second bursts, followed by 10 second bursts. Take it out before it's fully melted and just stir a few times, letting the rest melt on its own.  
7 carbs additional carbs devided by 16 servings? 0.43 additional carbs per serving. Definitely still low carb. I am on a low carb not a no carb diet. This delicious low carb recipe has helped me (in part) lose 45 pounds and still get my dessert fix at the end of a low carb meal. I do not think I could do a low carb diet if I had to give up sweets! It freezes well when saved in individual servings or keeps in the fridge for days. Well done!

^ Jump up to: a b c d e f "Top 5 worst celeb diets to avoid in 2018". British Dietetic Association. 7 December 2017. The British Dietetic Association (BDA) today revealed its much-anticipated annual list of celebrity diets to avoid in 2018. The line-up this year includes Raw Vegan, Alkaline, Pioppi and Ketogenic diets as well as Katie Price's Nutritional Supplements.


I was trying to figure out why mine came out goopy and grainy. It hasnt solidified yet so i will see soon if i messed it up too much. When i was pouring my vanilla extract in it i goofed and over poured so at first i thought that would cause trouble, but figured it would be fine since i planned to just use however many splenda packets seemed necessary by tasting as i go. Then i thought hmm let me add 1/4 tsp of cinnamon and i thought that was the culprit, so i added a little more fairlife milk to help make it more liquid again…. but nope… and the flavor and consistency still wasnt where i wanted it so i added even more vanilla and milk afterf the powdered splenda…. thats when i noticed a bit of bubbling on the edges of the bowl and thought oh crud turn the heat down! I wonder if i should have added more oil but i didnt want to add extra oil and make it so it would never have a chance of solidifying.
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