Lower Carb Dark Chocolate (not sci-fi)

I do believe in mystical mushrooms and more…. one of those more is Cholate almonds raisnschocolate.   Unlike my favorite herb for depression and insomnia, Valerian, which smells like “don’t go near it,”  chocolate smells good and makes you feel good like “do go near it!”


Well chocolate usually has lots of sugar, which is incredibly bad for you so here is my favorite recipe… skip the raisins and it is even lower carb.


  • 1 bar of baker’s sugar free chocolate
  • 4 rounded tablespoons of Trader Joe’s Organic peanut butter
  •  3 tablespoons of  coconut oil (more for softer chocolate)
  • 2 heaping tablespoons of Caco Powder (Navitas brand)
  • 1 full baby teaspoon of Pure Stevia (no fillers) … to taste
  • 1 tablespoon of Bourbon Vanilla  (Trader Joe’s)
  • 2 handfuls of organic raisins
  • 2 handfuls of almonds (raw)
  • 1 handful of salted roasted peanuts

Preparation:  melt the chocolate in a Pyrex dish at low to medium heat. Add the peanut butter and the coconut oil.  When melted lower the heat and add the Vanilla and Stevia stirring well.  The add the Cacao powder and mix again. Finally add the almonds, raisins and peanuts, mixing it all well.

Put this in the fridge until it gets hard and keep it there.  Cut and serve when desired.




A Natural Approach To Health: Low Carb Chocolate

Low Carb Chocolate

Have you ever had a craving for Dark Chocolate but wanted to stay on your diet?   Here is the answer to your dream of having both.   This recipe takes about 10 minutes to make and everyone will love it!  Dr J’s Low Carb Chocolate:
  1. 6 Squares of bakers chocolate – unsweetened
  2. 3/4  stick of organic butter
  3. Stevia (natural sweetener)
  4. Xylitol (natural sweetener)
  5. Vanilla Extract
Place the chocolate in a glass baking dish lining the bottom of the dish with the squares.  Put it over a very low fire to slowly melt the chocolate.  When it is 1/2 melted,  add the butter cut into small squares to melt quickly.  Stir in 1/2 teaspoon of Stevia pure white powder.   Add 4 tablespoons of Xylitol.  Finally mix in 1/4 teaspoon of vanilla.   Stir the mix and  then place it in the freezer for about 1/2 hour.    That’s all there is to it!
For fun,  you can add Almonds,  small amounts of raisins (high in carbs!),  and I like to substitute peanut butter for butter and make a peanut dark chocolate.   This will help you stay on a low carb diet and not miss the occasional chocolate fix!

Chocolate Avocado Mousse

This is one of my favorite recipes.  It is a healthier dessert that everyone loves.  I have been asked so many times for this recipe that I finally decided to publish it on my site so I don’t have to retype it.  It was originally given to me by Andrea Candee,  a master herbalist in S. Salem NY.

Chocolate Avocado Mousse

Serves 5

Can be made a couple of days ahead.

  1. 3 Medium Avocados, peeled and diced
  2. 1/2  cup of cocoa powder (or carob powder)
  3. Stevia with a little Zylitol  (some people like Agave Syrup, I think it is too high in carbs)
  4. 1 Teaspoon vanilla extract
  5. Zest of one orange  (Optional)  
  6. 1/16  teaspoon salt (optional)
  7. 1 pint of Raspberries or fresh cantaloupe cut into small cubes

In a food processor puree avocados, cocoa powder and sweetener of choice. Add vanilla extract, orange and salt.  Place in container in the refrigerator until ready to serve.  Serve in dessert  glasses and garnish with banana slices. 

Here is the fun part.  Never tell your guests what it is made of and they will never guess!  But let them try!

Janr Ssor