35+ Delightful Sunday Diabetic Chocolate Recipes for This Feast

Sunday is the perfect day to indulge in a little sweet treat without feeling guilty, especially when it comes to chocolate.

However, for those managing diabetes or simply trying to reduce their sugar intake, finding the right recipes can be a challenge.

But fear not—this collection of 35+ Sunday diabetic chocolate recipes will allow you to enjoy all the rich, velvety goodness of chocolate while keeping your blood sugar levels in check.

From decadent chocolate cakes and truffles to satisfying mousse and chocolate-covered treats, these recipes use diabetic-friendly ingredients like sugar substitutes, almond flour, and healthy fats.

These delicious desserts not only satisfy your cravings but also ensure you’re staying on track with your health goals.

Whether you’re hosting a Sunday gathering or simply looking for a personal treat, you’ll find the perfect recipe to enjoy.

35+ Delightful Sunday Diabetic Chocolate Recipes for This Feast

With these 35+ Sunday diabetic chocolate recipes, you can have your chocolate and eat it too—without compromising your health or blood sugar levels.

Whether you’re in the mood for a rich chocolate cake, a creamy mousse, or bite-sized truffles, each recipe is crafted to provide you with a guilt-free indulgence.

The beauty of these recipes lies in their versatility; you can experiment with different sugar substitutes, flavors, and textures to create your perfect chocolate treat.

So, the next time Sunday rolls around, you’ll have a repertoire of delicious diabetic-friendly chocolate desserts to enjoy.

Go ahead and treat yourself—your sweet tooth and your health will thank you!

Diabetic-Friendly Chocolate Avocado Mousse

This rich and creamy chocolate mousse is perfect for a Sunday treat that won’t spike your blood sugar. Made with ripe avocados and a sugar-free sweetener, it delivers a decadent dessert while being heart-healthy and diabetic-conscious. It’s packed with fiber and healthy fats, offering a guilt-free indulgence.

Ingredients

• 2 ripe avocados, peeled and pitted
• ¼ cup unsweetened cocoa powder
• ¼ cup sugar-free maple syrup or stevia-based sweetener
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk
• A pinch of sea salt
• Fresh berries or nuts for garnish

Instructions

1. Place the avocados in a food processor and blend until smooth.
2. Add cocoa powder, sweetener, vanilla extract, almond milk, and sea salt. Blend until creamy and fully incorporated.
3. Taste and adjust sweetness or cocoa to preference.
4. Scoop the mousse into serving dishes and refrigerate for at least 1 hour.
5. Garnish with fresh berries or nuts before serving.

This Chocolate Avocado Mousse is a quick, easy, and satisfying dessert. It’s perfect for a quiet Sunday afternoon when you’re craving something indulgent yet nutritious. The creamy texture and rich chocolate flavor will make this a repeat recipe for many Sundays to come.

Low-Carb Chocolate Zucchini Bread

This Low-Carb Chocolate Zucchini Bread is a moist and flavorful treat, perfect for Sunday brunch or dessert. Infused with unsweetened cocoa and sweetened naturally with monk fruit, it combines nutrition with decadence. The shredded zucchini adds moisture and fiber without compromising on flavor, making it a great option for those managing diabetes.

Ingredients

• 1 cup almond flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup shredded zucchini (excess moisture removed)
• 2 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup monk fruit sweetener
• 1 tsp vanilla extract
• ¼ cup sugar-free chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, almond milk, monk fruit sweetener, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in the zucchini and chocolate chips.
5. Pour the batter into the prepared loaf pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
6. Allow to cool before slicing and serving.

This Low-Carb Chocolate Zucchini Bread is a delightful addition to your Sunday menu. The rich chocolate flavor paired with the subtle zucchini makes it a versatile recipe for breakfast, snacks, or dessert. It’s a fantastic way to enjoy a healthier twist on classic chocolate bread.

Diabetic-Friendly Chocolate Almond Bark

For those who love the crunch of almonds and the richness of chocolate, this Diabetic-Friendly Chocolate Almond Bark is an ideal Sunday snack or dessert. With just a few ingredients, you can create a treat that satisfies sweet cravings while being mindful of blood sugar levels.

Ingredients

• 1 cup sugar-free dark chocolate chips
• ½ cup raw almonds, roughly chopped
• 1 tsp coconut oil
• 1 tsp vanilla extract
• A pinch of sea salt

Instructions

1. Melt the sugar-free dark chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
2. Stir in the vanilla extract and almonds, ensuring the almonds are evenly coated.
3. Spread the mixture onto a parchment-lined baking sheet in an even layer.
4. Sprinkle sea salt over the top.
5. Place in the refrigerator for 1–2 hours or until firm.
6. Break into pieces and store in an airtight container.

This Chocolate Almond Bark is a simple, no-bake recipe that delivers on flavor and texture. It’s perfect for preparing ahead of time and enjoying throughout your Sunday. With its rich chocolate and crunchy almonds, it’s a diabetic-friendly treat you’ll love to share or savor on your own.

Sugar-Free Chocolate Peanut Butter Cups

These Sugar-Free Chocolate Peanut Butter Cups are the perfect Sunday treat for chocolate and peanut butter lovers. With a sugar-free chocolate coating and a creamy peanut butter filling, these cups offer a satisfying dessert while keeping blood sugar levels stable. The healthy fats from peanut butter make them a deliciously indulgent yet diabetic-friendly option for your weekend cravings.

Ingredients

• 1 cup sugar-free dark chocolate chips
• ½ cup natural peanut butter (no sugar added)
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. Melt the sugar-free dark chocolate chips in a microwave-safe bowl with 1 tablespoon of coconut oil, stirring every 30 seconds until smooth.
2. In a separate bowl, mix the peanut butter, powdered sweetener, vanilla extract, and a pinch of sea salt until smooth.
3. Line a muffin tin with paper liners and spoon a small amount of melted chocolate into the bottom of each liner.
4. Place the muffin tin in the fridge for about 10 minutes to set the chocolate.
5. Once set, scoop a teaspoon of the peanut butter mixture into the center of each chocolate base.
6. Cover with the remaining melted chocolate and refrigerate for an additional 30 minutes or until set.
7. Enjoy as a delicious, guilt-free treat.

These Sugar-Free Chocolate Peanut Butter Cups are a perfect Sunday indulgence, providing a delightful combination of creamy peanut butter and rich chocolate. The use of sugar-free ingredients ensures a low glycemic impact, making them a great choice for anyone managing their blood sugar levels. Enjoy them as a satisfying snack or a sweet finish to your Sunday meal.

Diabetic Chocolate Coconut Truffles

These Diabetic Chocolate Coconut Truffles are a decadent yet healthy treat that combines the smoothness of chocolate with the sweetness of coconut. With a sugar-free dark chocolate shell and a coconut filling sweetened with erythritol, these truffles are perfect for a Sunday treat. They’re easy to make and will satisfy your chocolate cravings without affecting your blood sugar.

Ingredients

• 1 cup sugar-free dark chocolate chips
• 1 cup unsweetened shredded coconut
• ¼ cup coconut flour
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 2 tbsp unsweetened almond milk

Instructions

1. In a mixing bowl, combine the shredded coconut, coconut flour, sweetener, vanilla extract, and almond milk. Mix until well combined and a dough-like consistency forms.
2. Roll the coconut mixture into small balls and set aside on a parchment-lined baking sheet.
3. Melt the sugar-free dark chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
4. Dip each coconut ball into the melted chocolate, covering it completely. Place back on the parchment-lined sheet.
5. Refrigerate the truffles for at least 1 hour, or until the chocolate has set.
6. Store in an airtight container in the fridge until ready to serve.

These Diabetic Chocolate Coconut Truffles offer a rich, creamy, and satisfying dessert that’s easy to prepare and perfect for sharing on a Sunday. The combination of coconut and sugar-free chocolate provides a low-carb, low-sugar treat without sacrificing flavor. They’re a great option for anyone looking to enjoy chocolate without worrying about blood sugar spikes.

Diabetic Chocolate Chia Pudding

This Diabetic Chocolate Chia Pudding is an ideal Sunday breakfast or dessert that combines the richness of chocolate with the health benefits of chia seeds. Packed with fiber, healthy fats, and antioxidants, this pudding is not only delicious but also incredibly nutritious. It’s sweetened with stevia or monk fruit for a blood sugar-friendly treat that can be enjoyed any time of the day.

Ingredients

• 2 tbsp chia seeds
• 1 cup unsweetened almond milk
• 2 tbsp unsweetened cocoa powder
• 1 tbsp monk fruit sweetener or stevia
• 1 tsp vanilla extract
• ¼ tsp cinnamon (optional)

Instructions

1. In a bowl, whisk together the almond milk, cocoa powder, sweetener, vanilla extract, and cinnamon (if using) until well combined.
2. Stir in the chia seeds, making sure they are evenly distributed.
3. Cover the bowl and refrigerate for at least 3 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. After the pudding has set, stir it again to break up any clumps and ensure a smooth consistency.
5. Serve chilled, topped with a few sugar-free chocolate chips or fresh berries if desired.

The Diabetic Chocolate Chia Pudding is a versatile and healthy dessert that will quickly become a favorite Sunday treat. It’s easy to prepare, packed with fiber, and offers a rich chocolate flavor without the added sugar. Perfect for meal prepping, you can enjoy this pudding throughout the week as a satisfying and blood-sugar-friendly snack or dessert.

Diabetic-Friendly Chocolate Chia Energy Bars

These Diabetic-Friendly Chocolate Chia Energy Bars are a perfect Sunday snack that provides long-lasting energy while keeping blood sugar levels stable. Packed with chia seeds, almond butter, and sugar-free chocolate chips, these bars offer a delicious balance of protein, healthy fats, and fiber. They’re easy to make and can be stored for a week of guilt-free snacking.

Ingredients

• 1 cup rolled oats
• ½ cup chia seeds
• ¼ cup unsweetened almond butter
• ¼ cup sugar-free chocolate chips
• 2 tbsp unsweetened cocoa powder
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• Pinch of sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a mixing bowl, combine the oats, chia seeds, cocoa powder, sweetener, and sea salt.
3. Add the almond butter, almond milk, and vanilla extract to the dry ingredients. Mix well until everything is fully combined and forms a sticky dough.
4. Stir in the chocolate chips.
5. Press the mixture evenly into the prepared baking dish.
6. Bake for 15-18 minutes or until the bars are firm and lightly golden on the edges.
7. Let the bars cool before cutting into squares or rectangles.
8. Store in an airtight container for up to a week.

These Chocolate Chia Energy Bars are a fantastic, portable snack that’s both satisfying and nutritious. With the combination of oats, chia seeds, and almond butter, these bars offer a good balance of carbs, protein, and healthy fats. Whether you need a pick-me-up during the afternoon or a sweet treat for your Sunday, these bars are a perfect choice for anyone managing diabetes.

Diabetic Chocolate Coconut Macaroons

These Diabetic Chocolate Coconut Macaroons are a delightful combination of chewy coconut and rich chocolate. With a sugar-free twist, these macaroons offer a low-carb, high-fiber treat that satisfies your sweet tooth without spiking blood sugar. They’re perfect for a Sunday afternoon snack or dessert, and they’re incredibly easy to make.

Ingredients

• 2 cups unsweetened shredded coconut
• 2 tbsp almond flour
• 1 tbsp powdered erythritol or monk fruit sweetener
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 cup sugar-free dark chocolate chips
• 1 tsp coconut oil (for melting chocolate)

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, almond flour, and sweetener.
3. In a separate bowl, beat the egg whites and vanilla extract until soft peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Scoop the mixture into small mounds and place them on the prepared baking sheet.
6. Bake for 15-18 minutes or until the macaroons are lightly golden.
7. While the macaroons cool, melt the sugar-free dark chocolate chips with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
8. Drizzle the melted chocolate over the cooled macaroons.
9. Let the chocolate set before serving.

These Diabetic Chocolate Coconut Macaroons are the ideal sweet treat for anyone following a low-carb or diabetic-friendly lifestyle. The chewy coconut combined with rich chocolate creates a satisfying bite that’s perfect for Sunday afternoons or as a dessert. Easy to make and full of flavor, these macaroons are sure to become a favorite in your recipe collection.

Diabetic Chocolate Almond Brownies

These Diabetic Chocolate Almond Brownies are a decadent and sugar-free dessert perfect for any Sunday gathering. The combination of almond flour and cocoa powder results in a dense, fudgy brownie that’s rich in flavor but low in carbs. Sweetened with monk fruit or erythritol, these brownies won’t cause any blood sugar spikes but will leave you feeling satisfied.

Ingredients

• 1 cup almond flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp sea salt
• 2 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup monk fruit sweetener or erythritol
• 1 tsp vanilla extract
• ¼ cup chopped almonds (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease or line a baking pan with parchment paper.
2. In a medium-sized bowl, mix together almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, sweetener, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in chopped almonds, if using.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the brownies cool in the pan before slicing and serving.

These Diabetic Chocolate Almond Brownies are a deliciously rich and satisfying dessert that doesn’t compromise on taste or texture. With the use of almond flour and sugar-free sweeteners, these brownies offer a low-carb alternative to traditional chocolate brownies. Whether you’re hosting a Sunday gathering or simply treating yourself, these brownies are sure to please everyone.

Diabetic Chocolate Avocado Mousse

This Diabetic Chocolate Avocado Mousse is a creamy, rich dessert that’s both healthy and indulgent. Avocado serves as the base, providing healthy fats and a smooth texture, while cocoa powder and a sugar substitute give it the delicious chocolate flavor. It’s the perfect Sunday dessert that satisfies your sweet tooth without spiking blood sugar levels. This mousse is easy to make and can be customized with your favorite toppings.

Ingredients

• 2 ripe avocados, peeled and pitted
• ¼ cup unsweetened cocoa powder
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk
• Pinch of sea salt
• 2 tbsp sugar-free chocolate chips (optional, for topping)

Instructions

1. In a blender or food processor, combine the avocados, cocoa powder, sweetener, vanilla extract, almond milk, and sea salt.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness, adding more sweetener if desired.
4. Spoon the mousse into serving bowls and refrigerate for at least 1 hour to allow it to set.
5. Before serving, garnish with sugar-free chocolate chips or fresh berries if desired.

This Diabetic Chocolate Avocado Mousse is a decadent yet healthy dessert that provides a creamy texture without the added sugars. The healthy fats from avocado make this mousse a great option for anyone managing their blood sugar levels. It’s simple to make and versatile enough to enjoy as a sweet treat after any Sunday meal or as a snack throughout the week.

Diabetic Chocolate Almond Bark

Diabetic Chocolate Almond Bark is a delicious, crunchy treat made with sugar-free dark chocolate and roasted almonds. This bark is perfect for satisfying chocolate cravings without the guilt, offering a rich flavor and a satisfying crunch in every bite. It’s simple to prepare, and you can break it into pieces for a snack or serve it as a low-carb dessert for a Sunday gathering.

Ingredients

• 1 cup sugar-free dark chocolate chips
• ½ cup roasted almonds (chopped or whole)
• 1 tbsp coconut oil
• 1 tbsp powdered erythritol or monk fruit sweetener (optional, for extra sweetness)
• Pinch of sea salt (optional)

Instructions

1. Line a baking sheet with parchment paper.
2. Melt the sugar-free dark chocolate chips and coconut oil together in a heatproof bowl, stirring occasionally until smooth.
3. Stir in the sweetener (if using) and a pinch of sea salt for added flavor.
4. Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula.
5. Sprinkle the chopped almonds over the chocolate, pressing them down lightly to ensure they stick.
6. Refrigerate for at least 1 hour until the chocolate has hardened.
7. Once set, break the chocolate bark into pieces and store in an airtight container.

This Diabetic Chocolate Almond Bark is a great way to indulge in chocolate without the sugar rush. The crunchy almonds add texture and a nutty flavor, while the rich chocolate provides the satisfying sweetness you crave. This bark is perfect for enjoying after a Sunday meal or as a treat throughout the week, making it a go-to snack for anyone managing their diabetes.

Diabetic Chocolate Mocha Cake

The Diabetic Chocolate Mocha Cake is a rich, indulgent dessert that combines the deep flavors of chocolate and coffee, making it perfect for a Sunday treat. Sweetened with erythritol or monk fruit, this cake offers the same moist and fluffy texture as traditional cakes but with fewer carbs. Topped with a sugar-free chocolate glaze, this cake is an ideal dessert for anyone following a diabetic-friendly lifestyle.

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp cinnamon (optional)
• 2 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup brewed coffee (cooled)
• ¼ cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• ¼ cup sugar-free chocolate chips (for glaze)
• 1 tbsp coconut oil (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C) and grease or line a small cake pan with parchment paper.
2. In a mixing bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and cinnamon (if using).
3. In another bowl, beat the eggs, almond milk, brewed coffee, sweetener, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, melt the sugar-free chocolate chips with coconut oil in the microwave, stirring every 30 seconds until smooth.
7. Drizzle the chocolate glaze over the cooled cake before serving.

The Diabetic Chocolate Mocha Cake is a rich, flavorful dessert that’s perfect for those looking for a sweet indulgence without compromising their health. The addition of coffee enhances the chocolate flavor, and the sugar-free glaze adds an extra layer of decadence. This cake is an excellent choice for a Sunday dessert that everyone can enjoy, regardless of dietary restrictions.

Diabetic Chocolate Peanut Butter Cups

Diabetic Chocolate Peanut Butter Cups combine the irresistible flavors of chocolate and peanut butter in a sugar-free treat. This simple recipe uses only a few ingredients and is perfect for a Sunday afternoon snack or a special dessert. Made with sugar-free dark chocolate and creamy peanut butter, these cups provide healthy fats and protein while keeping your blood sugar levels in check. They’re the perfect balance of indulgence and nutrition.

Ingredients

• 1 cup sugar-free dark chocolate chips
• ½ cup natural peanut butter (no added sugar)
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. Line a muffin tin with paper liners or silicone molds.
2. Melt the sugar-free dark chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
3. Spoon a small amount of melted chocolate into the bottom of each muffin liner, spreading it evenly to cover the base.
4. In a separate bowl, mix the peanut butter, sweetener, vanilla extract, and sea salt until smooth.
5. Spoon about 1 tablespoon of the peanut butter mixture on top of the chocolate layer in each muffin liner.
6. Top each cup with another spoonful of melted chocolate, covering the peanut butter layer completely.
7. Refrigerate for at least 1 hour or until the cups are firm and set.
8. Once set, remove the peanut butter cups from the molds and store in an airtight container in the fridge.

These Diabetic Chocolate Peanut Butter Cups are the perfect treat to satisfy chocolate and peanut butter cravings without the sugar. They’re easy to make, and with only a few ingredients, you can enjoy a rich, indulgent dessert that won’t spike your blood sugar. These cups are perfect for Sunday snacking or for making ahead for a week’s worth of diabetic-friendly treats.

Diabetic Chocolate Raspberry Tart

The Diabetic Chocolate Raspberry Tart is a sophisticated and indulgent dessert that combines rich chocolate with fresh raspberries in a low-carb, sugar-free version. With a simple almond flour crust and a smooth chocolate filling sweetened with erythritol, this tart is perfect for a Sunday dinner or special occasion. The raspberries add a touch of tartness that balances the rich chocolate, creating a perfect harmony of flavors.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ cup powdered erythritol or monk fruit sweetener
• 3 tbsp melted coconut oil
• 1 tsp vanilla extract

For the filling:

• 1 cup sugar-free dark chocolate chips
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp powdered erythritol or monk fruit sweetener

For the topping:

• ½ cup fresh raspberries
• 1 tbsp unsweetened cocoa powder (optional, for dusting)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a tart pan or pie dish with coconut oil.
2. In a bowl, combine the almond flour, sweetener, melted coconut oil, and vanilla extract. Mix until a dough forms.
3. Press the dough into the bottom of the tart pan, covering the base and sides evenly.
4. Bake the crust for 10-12 minutes, or until golden brown. Let it cool completely.
5. For the filling, melt the sugar-free dark chocolate chips with the almond milk in a heatproof bowl, stirring until smooth.
6. Stir in the vanilla extract and sweetener, then pour the chocolate mixture into the cooled tart crust.
7. Refrigerate for at least 2 hours to allow the tart to set.
8. Before serving, top with fresh raspberries and a dusting of cocoa powder if desired.

The Diabetic Chocolate Raspberry Tart is a decadent dessert that combines rich chocolate with the brightness of fresh raspberries. With its almond flour crust and sugar-free chocolate filling, it’s a perfect low-carb option for anyone following a diabetic-friendly diet. This tart is a great choice for Sunday gatherings or as a special treat to enjoy throughout the week.

Diabetic Chocolate Mocha Truffles

Diabetic Chocolate Mocha Truffles are rich, creamy, and decadent bite-sized treats made with sugar-free chocolate and brewed coffee. These truffles are perfect for indulging your chocolate cravings without spiking your blood sugar. They’re made with healthy fats, like coconut oil, and a sweetener that won’t raise your blood glucose levels, making them an ideal dessert for a Sunday treat or as a gift for someone who follows a diabetic-friendly lifestyle.

Ingredients

• 1 cup sugar-free dark chocolate chips
• ¼ cup unsweetened almond milk
• 1 tbsp brewed coffee (cooled)
• 2 tbsp coconut oil
• 2 tbsp powdered erythritol or monk fruit sweetener
• ½ tsp vanilla extract
• Unsweetened cocoa powder (for coating)

Instructions

1. Melt the sugar-free dark chocolate chips, almond milk, brewed coffee, and coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
2. Stir in the sweetener and vanilla extract, then let the mixture cool to room temperature.
3. Place the mixture in the refrigerator for 1-2 hours, or until it firms up enough to scoop.
4. Once the mixture is firm, use a small spoon or melon baller to scoop out bite-sized portions and roll them into balls.
5. Roll each truffle in unsweetened cocoa powder to coat.
6. Store the truffles in the refrigerator until ready to serve.

These Diabetic Chocolate Mocha Truffles are the perfect combination of chocolate and coffee, creating a rich, satisfying treat. They’re simple to make and perfect for anyone who loves chocolate but needs to manage their sugar intake. Whether you’re enjoying them as a Sunday treat or making them as gifts, these truffles are sure to be a hit!

Note: More recipes are coming soon!