Who doesn’t love a bite of chocolate from time to time? By using recipes for diabetes chocolates, you can have it a lot more often. Diabetes chocolates are typically made with healthier ingredients, so even though they are not entirely healthy, they are much better for you than your normal alternative.
Recipes for diabetes chocolates usually call for sugar substitutes like Equal or Splenda. One of the benefits of artificial sweeteners is that they usually don’t raise blood sugar levels because they are not carbohydrates. They also allow you to add sweets to your diabetic diets without a high amount of calories. According to the Mayo Clinic, artificial sweeteners have virtually no calories, where each gram of table sugar contains approximately 4 calories, which can add up quickly when you eat sweets or drink sodas often.
Recipes for Diabetes Chocolates
Chocolate Cherry Tarts
Ingredients
- 1 pkg. light cream cheese, at room temperature
- 1 (21 oz.) can light cherry pie filling
- 2/3 cup granulated sugar or sugar substitute equivalent
- 2 eggs, at room temperature
- 24 Keebler chocolate wafers, 30% reduced fat
- 1 tsp. vanilla
Instructions
Begin by preheating the oven to 350 degrees and lining a muffin pan with cupcake liners. Next, place a chocolate wafer in each cup. Beat the cream cheese and sugar together until it becomes creamy. Add eggs and the vanilla extract and beat until smooth. Spoon the cheese mixture into each cup and bake these for 18 to 20 minutes. Allow these to cool, and then top with the cherry pie filling. Allow the tarts to chill overnight before serving.
Diabetic Chocolate Nut Clusters
Ingredients
- 2 (2.8 oz.) sugar-free chocolate bars
- 1 cup almonds, chopped
Instructions
Line a baking sheet with aluminum foil. Next, chop the chocolate into small pieces and place it in a small, microwave-safe bowl. To melt the chocolate, microwave on high and stir every 45 seconds so that the chocolate does not become scorched. When the chocolate is mostly melted, continue stirring until it is thoroughly melted and smooth. Pour the nuts in with the chocolate and stir until they are completely mixed in and well-coated. Use a teaspoon to drop small spoonfuls of the chocolate onto the prepared baking sheet. Top each cluster with more chopped almonds, if desired, while the chocolate is still wet. Refrigerate these for 20 minutes to set.
