Recipe: Dr. Jiwani’s Dark Chocolate Low Carb Delights (Dairy-Free, Sugar-Free, Soy-Free)

(Low Carb Gluten-Free Grain-Free Dairy-Free Egg-Free Corn-Free Soy-Free Sugar-Free Suitable for Diabetic, Paleo, Keto, Vegan, Allergy Conscious & Candida Diets)

Dr. Jiwani’s Dark Chocolate Low Carb Delights is a homemade dark chocolate recipe to provide a sweet, guilt-free escape during this Easter long weekend. Now, you can still enjoy a healthy, low carb, allergy-free diet, even during Easter, when sugar-laden treats abound. Many dark chocolate bars contain soy, dairy, cane sugar and sometimes even wheat.

Why Make Dark Chocolate?

Unfortunately, the healthier options tend to be more expensive, and cane sugar still tends to sweeten most of them. Sugar-free options usually use maltitol or sorbitol sugar alcohols, which may cause bowel upset in some people. This recipe allows you to make real dark chocolate at home, with no soy, dairy, gluten, sugar or carbs. With silicon molds, the fun begins as the shapes make bite-sized chocolates that look cute and professional. We celebrate Easter with chocolate, but it’s always a great time for dark chocolate with at least 70% cacao.

Dr. Jiwani’s Dark Chocolate Low Carb Delights are ideal for those looking for true dark chocolate without the sugar, chemicals & allergens, while Low Carb, Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free, suitable even for those following Paleo, Keto, Vegan & Grain-Free Diets.

Even Cavemen Loved Dark Chocolate

Historically, Chocolate has been consumed for over 4,000 years, traded as currency due to its value, and found to be an invigorating, mood enhancer and aphrodisiac. Today, the world spends over $75 billion on chocolate a year, while Canadians  devour over twelve pounds  of chocolate per person, per year (Klein 2014). Unfortunately, this is more the refined, sugar-rich, milk chocolate.

Dark Chocolate: Just What The Doctor Ordered

The superfood benefits of raw, organic, unprocessed dark chocolate are due to the healthy cacao bean, that provides its characteristic bitter flavor. Dark chocolate has two types of antioxidants, flavonoids & polyphenols, greater in amounts than wine & tea. Generally, with dark chocolate, the higher the percentage of cacao, the greater the health advantages. The research supports our enjoyment of this cacao goodness. Just be mindful of moderation.

Proven Health Benefits of Dark Chocolate (Cacao):

• High Antioxidants Protect Against Chronic Diseases

• Reduces Alzheimer’s Risk, Improves Brain Function

• Improves Blood & Blood Pressure, Atrial Fibrillation

• Reduces Calcifications of Plaques in Arteries

• Prevents Cancer

• Prevents Fat Gain, Improves Insulin Sensitivity

• Improves Gut Bacteria

• Protects Heart Function, Cholesterol Control

• Reduces Inflammation

• Improves Liver Function in Cirrhosis

• Improves Mood, Reduces Mental Fatigue

• Protects Vision, Reduces Glaucoma & Cataracts

Happy Easter Everyone!

Dr. Jiwani’s Dark Chocolate Low Carb Delights

Serving:  60 Dark Chocolate Pieces

Dry Ingredients

1 cup 227 g  Raw, Organic Cacao Powder Nativas Naturals Brand

1 cup 200 g  Raw, Organic Cacao Butter Now Brand

½ teaspoon 2.5 g  Himalayan Sea Salt

1 cup 250 mL  Organic Coconut Sugar For Paleo & Low Glycemic Diets

OR

1 cup 200 g  Xylitol Sweet Natural Trading Brand Only For Low Carb, Keto & Candida Diets

Spices

½ teaspoon Organic Ground Vanilla Bean Organic Traditions Brand

Instructions

Grind Coconut Sugar or Xylitol in Nutribullet or Coffee Grinder to superfine consistency (like icing sugar)

Heat Water in a saucepan on low heat for 2-3 minutes & remove from heat

Place Cacao Butter in large glass/metal bowl & place onto saucepan with hot water

Do Not Contaminate Cacao Butter With Water Or Chocolate Will Seize

Stir occasionally with a metal whisk, as wooden spoons hold moisture & odours

Mix in Cacao Powder into Melted Cacao Butter

Mix in Ground Xylitol OR Coconut Sugar, Ground Vanilla & Himalayan Sea Salt

Stir well until there are no lumps

*Temper Chocolate:  Use a candy thermometer to make sure your dark chocolate stays around 88-90 degrees Fahrenheit / 43 degrees Celsius to ensure shiny chocolate that stays blended

If your dark chocolate is too hot, add large chips or grated cacao butter into chocolate, mixing thoroughly to cool it down, then retest temperature. Repeat until chocolate temperature is appropriate*

Make sure silicon molds are completely dry to prevent chocolate from seizing

If your dark chocolate becomes too thick, rewarm it on the saucepan of hot water, minding the temperature doesn’t exceed 88-90 degrees Fahrenheit / 43 degrees Celsius

Pour into silicon molds

Allow to set at room temperature for approximately 30-60 minutes, depending on your environment

Use Dark Chocolate For:

• Chocolate Shapes
• Chocolate Covered Nuts/Seeds
• Dark Chocolate Bark
• Nut Butter Cups
• Chocolate Chips for Cookies / Fudge Brownies
• Coating Dr. Jiwani’s Coconut Candy

Flavourful Combinations to Add Onto or Into Dark Chocolate Mixture:

• Peppermint Essential Oils
• Cacao Nibs
• Almonds / Walnuts
• Organic Cayenne Pepper

Tips

• Dark chocolate tempered well may be stored at room temperature, but skin temperature will melt it.

• AVOID PLASTIC Storage due to cancer causing & hormone disrupting chemicals

• Please avoid your specific food allergies. This recipe is allergy-free as above, when the correct ingredients are used as per the recipe above.

• These chocolates may seem small but pack a sweet, chocolatey bite!

Approximate Nutrition

Per Chocolate based on 60 Dark Chocolate Pieces: 

Dark Chocolates with Xylitol 

Calories 45
Protein 0.75 g
Net Carbs 0 g
Fiber 0.75 g

Dark Chocolates with Coconut Sugar

Calories 45
Protein 0.75 g
Net Carbs 5 g
Fiber 0.75 g

References

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Ding EL, Hutfless SM, Ding X, Girotra S. Chocolate and prevention of cardiovascular disease: a systematic review. Nutrition & Metabolism. 2006 Jan 3;3(1):2.

Djoussé L, Hopkins PN, Arnett DK, Pankow JS, Borecki I, North KE, Ellison RC. Chocolate consumption is inversely associated with calcified atherosclerotic plaque in the coronary arteries: the NHLBI Family Heart Study. Clinical Nutrition. 2011 Feb 28;30(1):38-43.

Engler MB, Engler MM, Chen CY, Malloy MJ, Browne A, Chiu EY, Kwak HK, Milbury P, Paul SM, Blumberg J, Mietus-Snyder ML. Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. Journal of the American College of Nutrition. 2004 Jun 1;23(3):197-204.

Fraga CG. Cocoa, diabetes, and hypertension: should we eat more chocolate?. The American Journal Of Clinical Nutrition. 2005 Mar 1;81(3):541-2.

Kerimi A, Williamson G. The cardiovascular benefits of dark chocolate. Vascular Pharmacology. 2015 Aug 31;71:11-5.

Massee LA, Ried K, Pase M, Travica N, Yoganathan J, Scholey A, Macpherson H, Kennedy G, Sali A, Pipingas A. The acute and sub-chronic effects of cocoa flavanols on mood, cognitive and cardiovascular health in young healthy adults: a randomized, controlled trial. Frontiers in pharmacology. 2015;6.

McCarty MF. Toward prevention of Alzheimers disease–potential nutraceutical strategies for suppressing the production of amyloid beta peptides. Medical Hypotheses. 2006 Dec 31;67(4):682-97.

McCarty MF. Practical prevention of cardiac remodeling and atrial fibrillation with full-spectrum antioxidant therapy and ancillary strategies. Medical Hypotheses. 2010 Aug 31;75(2):141-7.

Monagas M, Khan N, Andres-Lacueva C, Casas R, Urpí-Sardà M, Llorach R, Lamuela-Raventos RM, Estruch R. Effect of cocoa powder on the modulation of inflammatory biomarkers in patients at high risk of cardiovascular disease. The American Journal Of Clinical Nutrition. 2009 Nov 1;90(5):1144-50.

Mozaffarieh M, Flammer J. A novel perspective on natural therapeutic approaches in glaucoma therapy. Expert Opinion On Emerging Drugs. 2007 May 1;12(2):195-8.

Nehlig A. The neuroprotective effects of cocoa flavanol and its influence on cognitive performance. British Journal Of Clinical Pharmacology. 2013 Mar 1;75(3):716-27.

Osakabe N, Yamagishi M, Natsume M, Yasuda A, Osawa T. Ingestion of proanthocyanidins derived from cacao inhibits diabetes-induced cataract formation in rats. Experimental Biology and Medicine. 2004 Jan 1;229(1):33-9.

Preza AM, Jaramillo ME, Puebla AM, Mateos JC, Hernández R, Lugo E. Antitumor activity against murine lymphoma L5178Y model of proteins from cacao (Theobroma cacao L.) seeds in relation with in vitro antioxidant activity. BMC Complementary And Alternative Medicine. 2010 Oct 20;10(1):61.

Scholey A, Owen L. Effects of chocolate on cognitive function and mood: a systematic review. Nutrition reviews. 2013 Oct 1;71(10):665-81.

Tzounis X, Rodriguez-Mateos A, Vulevic J, Gibson GR, Kwik-Uribe C, Spencer JP. Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study. The American Journal Of Clinical Nutrition. 2011;93(1):62-72.

Zomer E, Owen A, Magliano DJ, Liew D, Reid CM. The effectiveness and cost effectiveness of dark chocolate consumption as prevention therapy in people at high risk of cardiovascular disease: best case scenario analysis using a Markov model. BMJ. 2012 May 31;344:e3657.

Get Naturopathic with Dr. Jiwani:  Call 604.679.9988

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