In my quest to quit sugar I’ve found the most important bit of advice I can give anyone else wanting to give it up too is to make sure you always have an alternative on hand! It took me a while to get into the habit of this trick, I often found myself in the confectionary aisle of the supermarket looking for the chocolate bar with the lowest amount of sugar, before I a) talked myself out of it and went home minus chocolate and in a very bad mood or b) gave in, opted for the darkest chocolate I could fine dark and went home in a bad mood, annoyed at myself for being so weak and giving into my addiction so easily!

You can read my post on why acne sufferers should quit the white stuff here. Having some raw chocolate in the fridge that’s isn’t going to cause a sugar spike will mean you won’t be tempted to go out and buy a bar of chocolate from the shop – you can just open your fridge door and get your chocolate fix without any nasty side effects!

Sugar spike free raw chocolate for acne

This recipe calls for either liquid stevia, granulated stevia and yacon syrup, natural sweeteners that are actually sweeter than conventional sugar and contain 0 calories and has a GI of 0! Hooray! You know what that means? Incorporating stevia and yacon into your diet will not effect your blood sugar levels! Read more about acne and blood sugar levels here.

What you’ll need:

• 1/2 cup raw cacao butter
• 1/2 cup coconut oil
• 4 tblsp raw cacao powder
• 10 drops of NuNaturals liquid stevia ( I use the vanilla one!) or 1 teaspoon granulated stevia
• 2 tblsp Yacon Syrup (you can use coconut blossom nectar here if you prefer)
• pinch of Pink Himalayan Salt

Method:

1. Melt the cacao butter gently, stirring until dissolved
2. Add the stevia, yacon and salt, mix well
3. Add the coconut oil and raw cacao powder and whisk well till blended (I prefer to blitz mine in the blender!) to a thick, even consistency
4. Pour the mixture into a chocolate mould and leave to set in the freezer

Top Tips:

• It’s really important to put your chocolate straight into the freezer once it’s all blended – if you leave it to cool slowly the coconut oil and cacao butter will separate.
• Blend all ingredients together in a blender or Nutri Bullet until smooth. (To get the same smooth texture from hand mixing you will need to whisk for ages to properly combine the ingredients.)

This is the most basic of raw chocolate recipes, you can get creative and add nuts, seeds, spices – whatever you like! What would your perfect raw chocolate addition be?

Peace, Love & Clear Skin