Sugar-free chilli chocolate salami – you have got to take a look! Have you ever seen fruit logs but avoided them because they are jam packed with dried fruit (which is basically dried sugar)? This is an unusual sweet treat to take to friends for after dinner, or with coffee.
Sugar Free Chilli Chocolate Salami
I have seen chocolate salami before but it has been made with refined sugar, dried fruit and therefore incredibly high in carbs. It would make your blood sugars go through the roof and is not an option for those with diabetes. So I decided to see if I could develop a totally sugar free chilli chocolate salami using a sugar free icing mix/ confectioners sugar.
This is mega easy to make and looks impressive. Add your favourite nuts or seeds to give it the appearance of traditional salami, and a pinch of chilli for an added twist.
The Ancient Mayans began adding chilli to chocolate as early as 500AD as a frothy bitter drink. It adds a subtle bite to the chocolate flavour and enhance the cacao taste. I don’t know what they would make of sugar free chilli chocolate salami, but I know I love it.
Chilli Chocolate Salami
- Melt the butter then add all the other ingredients.
- Mix until it forms a heavy, dense paste.
- Place it onto some plastic wrap/cling film. Roll up the plastic wrap and twist the ends. Roll into a cylinder shape with flat ends.
- Refrigerate for a few hours. Carefully unwrap then slice with a sharp knife, wiping the blade clean in between each slice.
I have always used stevia in my sweet recipes. Throughout Ditch The Carbs I say that the sweetener you use, and the amount you use is your personal choice. Part of the ethos of going sugar free and low carb is not to continually make the things that I am actually trying to give up, but sometimes we need a treat, we need to bring something to a friends to share or we want something sweet for celebrations.
I have cut back on how much baking I do, but when I do, I personally choose stevia or erythritol over all the other sweeteners, for my family and my children. Some prefer to use honey, dried fruit, rice malt syrup or agave. The problem with these, is that your body still sees them as sugar, pure and simple.
Agave contains 80-90% fructose, so is nothing more than a high fructose syrup which can only be metabolised by the liver and causes dangerous visceral fat. Advertisers market these type of ‘natural’ sugars as healthier than refined sugar, but they all make your blood sugar and insulin rise. Many also think because a sweet treat has a’ healthy’ sugar in it they feel happier to consume more.
I like plain erythritol OR a blend of stevia and erythritol so it measures spoon for spoon in place of sugar. Stevia leaves are 300 times sweeter than sugar and has been used for thousands of years. I have tried other forms of stevia, but have always come back to the granulated form because it is easier to work with and is more forgiving with no bitter aftertaste. There are numerous studies regarding artificial sweeteners and from what I have read, stevia or erythritol are the safest and best option.
I do not use large quantities, I don’t drink diet drinks any more, and I have cut my baking right back. I believe there is a real place for sweeteners. It helps people make the transition to giving up sugar, it allows them to make the occasional treat but without the glucose or fructose, and as your tastes change so will the amount you require. Sweeteners for some people are a life saver.