Monday, July 28, 2014

Enter To Win Dr. John's® DecaDENTS™ Giveaway!

Monday, July 28th is National Milk Chocolate Day, and we think that's a great reason to have a giveaway... don't you agree?

Comment on this blog post to enter to win a FREE 15-piece box of any of Dr. John's gourmet, sugar free chocolates! Let us know which flavor you’re most excited to try – and what flavor you’d like to see us offer next! 

Sea Salt Caramel (shown right)                                                        Now you can get your fill of buttery caramel drenched in a decadent layer of dark chocolate and sprinkled with sea salt. Need we say more?

Pecan Caramel
Crunchy pecans and buttery caramel are enveloped in a thick 

layer of milk chocolate for an amazing sugar-free version of the classic turtle. A truly luxurious treat!

The perfect combination of sweet, silky dark chocolate and raspberry adds a little bit of extravagance to your day.

Peanut Butter
Is there anything better than peanut butter and chocolate together? These milk chocolate covered squares are loaded with a delightful peanut butter filling, satisfying two indulgences at once.

These dark chocolate delicacies are loaded with cool, minty flavor. The perfect way to end a meal or to treat yourself as you wind down from your day.

Toffee with Almonds
These perfectly sized, dark chocolate covered squares are filled with a crisp almond toffee, just like your favorite candy bar or ice cream topper, but without the sugar.

Orange with Almonds (shown right)
Savor every bite of these dark chocolate squares, brimming with bright orange flavor and crunchy almond pieces.

A perfectly-sized square of  chocolate covered heaven!  Chewy coconut is covered in a thick layer of milk chocolate, creating just the treat you've been craving. One square is all you'll need to satisfy your sweet tooth. 

For ingredient and nutritional information, please visit
Don't forget to post below to let us know which flavor you’re most excited to try – and what flavor you’d like to see us offer next! One winner will be randomly chosen from all who leave comments, and the winners name will be announced on our blog around August 11th, 2014. 

Please note: You must have a shipping address within the 48 contiguous United States to win.

Tuesday, July 22, 2014

Xylitol Dessert: Chocolate Orange Bundt Cake

Just the sound of this recipe makes our mouths water. Imagine serving this up to your family and not having to worry about excess sugar.


With permission, we've posted the Chocolate Orange Bundt Cake recipe from Tarja Moles in it's entirety below.

Chocolate orange bundt cake
125 g (1 stick) unsalted butter* + extra butter* for greasing the bundt tin (cake pan)
100 g (⅔ cup) plain xylitol chocolate
1 jar (284 g/10 oz) St Dalfour Thick Cut Orange Spread (or sugar-free orange marmalade)
2 oranges, zest
60 g ground almonds (7 tbsp almond meal)
100 g Doves Farm gluten-free plain while flour blend (⅔ cup King Arthur gluten-free multi-purpose flour)
½ tsp gluten-free baking powder
⅛ tsp salt
120 g (½ cup) xylitol
2 large eggs

75 g plain xylitol chocolate
2 tbsp Sweet Freedom (or agave nectar)
2 tbsp double cream (heavy cream)*

1. Pre-heat the oven to 180C/350F/gas mark 4. Grease the bundt tin (cake pan) liberally with butter.

2. Start by making the cake. Put the butter and chocolate into a saucepan and melt on a very gentle heat. Stir all the time so that the chocolate doesn’t burn.

3. Take off the heat and add the orange spread. Grate the oranges, add the zest and stir the mixture until it’s thoroughly combined. Set aside.

4. Put the ground almonds, flour, baking powder and salt into a bowl and mix.

5. Put the xylitol and the eggs into a large bowl and whisk with an electric whisk until the volume triples.

6. Pour the chocolate and orange mixture in with the whisked eggs and carefully fold it in with a metal spoon.

7. Add the dry ingredients into the mixture and carefully fold them in with the metal spoon.

8. Spoon the cake mixture into the bundt tin (cake pan) and spread it evenly.

9. Bake the cake in the oven for 30-40 minutes or until a skewer inserted in the middle comes out clean. Take the cake out of the oven and let it stand in the tin (cake pan) for a few minutes. Carefully ease off the sides with the help of a knife and then turn the cake quickly onto a serving plate. Carefully remove the tin (cake pan). Let the cake cool completely.

10. Once the cake is cool, prepare the topping: put the chocolate, Sweet Freedom and cream into a saucepan and heat very gently to melt the chocolate. Stir all the time so that the chocolate doesn’t burn.

11. When the mixture is smooth, take the saucepan off the heat and let it stand for a few minutes. Spoon the topping over the cake and smooth it to cover the whole cake. Let the cake stand for a couple of hours so that the topping sets a little.
Serves 12-16


To avoid dairy, use non-dairy vegetable margarine instead of butter and don’t make the topping for the cake.

To make the cake without lactose, use non-dairy vegetable margarine instead of butter and lactose-free cream instead of ordinary cream.

Copyright © Tarja Moles 2014. Photograph © Tarja Moles 2014.


Tarja Moles is the author of No Naughties®: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit for free recipes and information on special diets and living with multiple dietary restrictions.

Tuesday, July 8, 2014

Xylitol Dessert Recipe: Berry Pavlova

We were thrilled to find such a yummy xylitol recipe online for Berry pavlova. With permission, we've posted the recipe in it's entirety below.

Berry pavlova "Pavlovas are great desserts: their crunchy and gooey meringue base topped with luscious vanilla cream and lots of berries are bound to please everyone.

I have used xylitol instead of sugar to make the meringue. When I tried it for the first time, my expectations weren’t exactly very high. Despite my skepticism, the substitution worked really well."

2 egg whites
120 g (½ cup) xylitol

Vanilla cream
300 ml (1 ¼ cup) whipping cream*
1 ½ tsp vanilla extract
1 ½ tbsp xylitol

any berries you like (for example, raspberries, blackberries, blueberries, strawberries, blackcurrants and redcurrants)

Strawberry sauce
300 g (1 ½ cup) strawberries
Sweet Freedom/agave nectar/xylitol to taste

1. To make the meringue, pre-heat the oven to 140C/275F/gas mark 1. Line an oven tray with baking parchment. Brush it lightly with a little oil. Even if you’re using a non-stick variety of baking parchment you should brush it with oil – the meringue sticks to the paper very easily.

2. Put the egg whites and the xylitol into a glass or metal mixing bowl (a plastic one may have some greasy residue in it and this may prevent the egg whites from becoming fluffy). Whisk with an electric whisk until the mixture is so stiff you can turn the bowl upside down and the mixture won’t drop.

3. Spoon the meringue onto the oven tray with a metal spoon and spread it into a 20 cm (8 inches) circle. Alternatively, you can make individual meringue nests if you like.

4. Place the oven tray in the oven. Do not open the oven door while the meringue is baking. After an hour, switch off the oven and let the meringue stay in the oven until it has cooled.

5. Take the meringue out of the oven and let it rest at room temperature for at least a few hours. The longer you leave it, the crunchier it will become. When you’re ready, place the meringue on a serving plate and prepare the toppings.

6. To make the vanilla cream, put all the vanilla cream ingredients into a bowl and whisk until soft peaks form. Spread the vanilla cream on top of the meringue.

7. Place the berries on top of the dessert.

8. Place the dessert in a refrigerator while you make the strawberry sauce.

9. Put 300 g (1 ½ cup) of strawberries into a blender and blitz until they become a smooth sauce. Taste and add some sweetener if need be.

10. Serve the pavlova with a small jug of strawberry sauce on the side so that people can help themselves to the sauce.

* Substitutions
If you don’t tolerate lactose, use lactose-free whipping cream instead of ordinary whipping cream.

Try something different
This pavlova is not a very big one. To serve more people, make a layered pavlova: make a double portion of the meringue base and make two circles instead of just one. Also make a double portion of the vanilla cream and strawberry sauce.

To assemble the dessert, first put a meringue disk on a serving plate and spread half of the vanilla cream on top. Spoon some strawberry sauce onto the cream and partially incorporate it into the cream by making swirling movements with a spoon. Place the second meringue on top and spoon the rest of the vanilla over the dessert. Place the berries on top and serve the rest of the strawberry sauce on the side.

Copyright © Tarja Moles 2013. Photograph © Tarja Moles 2013.

Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit for free recipes and information on special diets and living with multiple dietary restrictions.