Sugar Free Dark Bitter Sweet Chocolate

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Finely chopping your cacao butter, helps with the slow melting process in step 1.

It is important to remove the saucepan from the heat before you place the bowl with the cacao butter over it, as you will spoil the texture and appearance of the final chocolate.

Depending on the consistency of your mixture at the end of step 3, you may not need to blend the chocolate. This is only required if you still have some xylitol which hasn’t fully dissolved.

Thanks to SweetLife for this delicious recipe!
Image credit: Wellbeing Magazine

10 mins
Makes 2 ice cube trays
5 mins
  • 200g cacao butter, finely chopped or grated
  • 60g powdered Perfect Sweet® xylitol
  • 100g cacao, sifted
  • 1 tsp pure vanilla extract
  1. Bring a small saucepan of water to the boil.  Place cacao butter in a heat-proof bowl, large enough to sit on the rim of the saucepan, without touching the water.
  2. Once water is boiling, remove saucepan from heat, and immediately place heatproof bowl with cacao butter on top. Stir constantly until all the cacao butter is melted (approx. 5 minutes).
  3. Add the powdered xylitol and mix with a hand-whisk until completely dissolved.
  4. Add the sifted cacao and vanilla extract and whisk again until mixed.
  5. Transfer mixture to a blender or food processor and blend on high speed for 30 seconds to 1 minute, or until smooth
  6. Pour immediately into ice cube trays, plastic or silicone containers of choice, and refrigerate to set.
  7. Store in the fridge.
About Sweet Life
SweetLife® is Australia’s original and most recognised creator of sugar free products using nature’s finest sugar free alternative sweetness ingredient – xylitol.
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