The words “Diabetic “and “Chocolate Easter Eggs” are not contradictions in terms. Diabetic Chocolate Easter Eggs are being manufactured and are for sale in some stores.
Caveat Emptor: Read the ingredients’ labels on food products very carefully before you eat. Please be aware of the types of sweetener available. Saccharine and other artificial sweeteners have been found to have very serious health risks.
Introducing: Stevia, the generic name for a product available in some health food shops and supermarkets is a safe sugar substitute.
People in Brazil and Paraguay have used stevia leaves as a sweetener for centuries and have used it medicinally as a tonic, for hypertension and acidity. Now the extract of sweet leaves is produced and sold in powder form. The active compounds of stevia are called steviol glycosides, stevioside and rebaudioside.
Would you like to make Diabetic Easter Eggs at home? Buy some Easter egg moulds. Melt dark chocolate or cocoa nibs with cocoa butter in a balmory. Add a little edible orange oil and stevia powder. Add according to your taste. Mix. Remember less is more. Place melted chocolate in the oiled moulds and place in the fridge. When the chocolate shells have solidified, brush warm melted chocolate on the edge of the shells and place the 2 halves of the chocolate eggshells together.
Here is a homemade artisanal chocolate diabetic friendly Easter Egg.
Want the taste of chocolate balls without too much hassle? This recipe is gluten free, dairy free and sugar-free. Mix freshly grated or desiccated coconut with cocoa powder, a little organic coconut oil and water, organic vanilla essence, cinnamon powder, stevia to taste and a pinch of salt. Mix into balls and put in the freezer. Munch whenever. Happy Easter!!!
E174 – Diabetic Chocolate Easter Eggs – www.diabetic.today