Comments on: Naturally Sweetened Dark Chocolate Chunks: Dairy Free & Diabetic Friendly

By: Brenda Bennett

Brenda Bennett — Sun, 24 Aug 2025 13:14:31 +0000

In reply to Doug.

Hi Doug,

This recipe is from 2012 when there were very limited options for low carb sweeteners and I really need to update this recipe, but I think the best thing to do is add a small amount of your favorite sweetener and taste and adjust before letting the chocolate set. Here’s my current sweetener guide and conversion chart to help you. https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/

By: Doug

Doug — Sun, 24 Aug 2025 00:07:56 +0000

I’m struggling with the amount of Stevia to add. I can not find the exact style you list in the recipe to determine if it has fillers or is Pure Stevia. If it is pure stevia you are calling for 3-5 CUPS of sugar per 1 4oz chocolate bar? Since 1 teaspoon is equal to 1 cup of sugar…. IS THAT correct?
Thanks
Doug

By: Teresa Black Bradway

Teresa Black Bradway — Sat, 19 Oct 2024 12:54:55 +0000

One commenter found a bitter taste to Stevia. I add a little cinnamon for my husband, who also finds Stevia bitter. If I use moderate cinnamon, I can’t taste it. As ever, experiment and taste.

By: Nina

Nina — Fri, 03 Sep 2021 20:17:16 +0000

will this method still temper the chocolate

By: Rita

Rita — Sat, 16 Mar 2019 19:15:51 +0000

In reply to Laurie. Love your response and about to make me some chocolate for some Keto Fudge

By: Brenda

Brenda — Mon, 31 Dec 2018 23:28:02 +0000

In reply to Terri. You can use any sweetener you like but I can't say how much you need which is a personal preference. Just add a small amount, taste and keep adding a little bit more to your desired sweetness.

By: Terri

Terri — Mon, 31 Dec 2018 21:59:00 +0000

Can I use Ideal sweetener instead of stevia? if so, how much do I need to use? I plan on using unsweetened Bakers chocolate.

By: Nancy

Nancy — Sat, 20 May 2017 17:14:10 +0000

Could you please add a “print” button on your site for such recipes? I can’t take my computer into the kitchen, lol! I have pinned it so I can find it again when I need it, but would just love to print this out as one of my go-to recipes to put in my binder. Thanks.

By: Staci

Staci — Sat, 17 Dec 2016 03:25:21 +0000

In reply to Laurie.

Laurie,

I love your response! It’s the truth…

By: Ken

Ken — Thu, 31 Mar 2016 20:54:19 +0000

Made this for the first time and was surprised that it would melt so quick after taking out of refrigerater where I keep it. I like to eat it just plane but within 5 minutes it is melting. Is this to be expected or might I have done something wrong?

By: David Shaw

David Shaw — Thu, 22 Jan 2015 03:26:34 +0000

In reply to Laurie.

I agree with Laurie. But, the melting of chocolate in a microwave I don’t believe is “dangerously unhealthy”. When I melt my choc for this recipe I use 5 min at 40-50% power so it’s automatically going off…on…off…on for short periods of time. Rather than “cooking” something at 80% continuous power for 10, 15, 30 min or more . On the other hand, the air we breath, computer screens we sit in front of, cell phones we carry (and use next to our head) are in my research MORE dangerous than the tiny amount of time used to microwave chocolate once or twice a month 🙂 Just my .02 cents. My opinion should not be used in place of seeing your health professional for your own health needs. And,. Your experience, your views and your priorities may vary from my own 🙂

By: Ali ce

Ali ce — Mon, 16 Jun 2014 21:38:09 +0000

In reply to Lena. Approximately how much honey did you use?

By: Donna

Donna — Fri, 21 Mar 2014 00:15:46 +0000

In reply to Kristen. I have tried Stevia, acacia honey, Xylitol, and maple syrup in various batches of chips so I could make dairy free, refined sugar free chocolate chips for my grandkids scones and chocolate muffins. The Stevia was OK but a bit of an off taste to me. The honey made a more chewy chocolate that melted in the baked goods and ran onto the baking pan whenever it was not encased in the batter. Xylitol was a disaster as it doesn't melt in the chocolate/coconut butter mixture. The maple syrup was really nice- firm, didn't melt on the pan, tasted really good. The kids agreed it was the best. We also have been able to purchase a dairy free dark chocolate made with coconut palm sugar (low glycemic index) that is very tasty. Hope this answers some questions that might be lurking out there.

By: Kristen

Kristen — Mon, 02 Dec 2013 23:23:24 +0000

Has anyone tried subbing real maple syrup for the stevia? thx!

By: Brenda

Brenda — Sun, 20 Jan 2013 12:27:40 +0000

In reply to Katie. Yes, fill the dropper as full as you can.