Want a way to get your chocolate fix without the guilt? Well Naturally is a range of sugar-free, naturally sweetened alternative to full-sugar chocolate. The latest product to tempt your taste buds are the Well Naturally Sugar Free Dark Chocolate Melts. Made with 70% cocoa, Well Naturally Sugar Free Dark Chocolate Melts are the key ingredient to any good dessert. Use them when creating chocolate cakes, mousse, cheesecakes, ganache, and more for a better-for-you treat.
The melts are sweetened naturally with stevia, a plant-based sweetener with zero calories and no impact on blood sugar levels.
“Our range of Well Naturally better-for-you Chocolate has proven extremely popular among people who love to treat themselves but are looking for a healthier alternative. Our bars and blocks have been such a hit, and we often received feedback we should develop a cooking chocolate to suit the needs of those who love to whip up their own delights in the kitchen,” says Tracy Wong, Well Naturally Brand Manager.
“Our chocolate can be cooked using the same methods as full-sugar chocolate, but as anyone with experience in this area knows, working with chocolate can be tricky. We recommend either melting our chocolate in a bowl over a saucepan, filled to about a third with water. It should be heated on low heat until the water starts to simmer, which is when you should add the chocolate and stir continuously,” says Wong.
“Alternatively, chocolate can be melted in the microwave in a microwave-proof bowl. Just heat on medium power for one minute and stir well with a metal spoon. Repeat this process until the chocolate is completely melted, ensuring you check on it and stir every minute.”
You can try out Well Naturally this weekend with this brownie recipe below! Be guilt free this weekend!
Chocolate Brownies
Ingredients
12 dates, pitted
1⁄4 cup cocoa powder, plus extra for dusting
1 cup almonds 1 cup macadamia nuts 1 tsp vanilla extract
45g Well Naturally Sugar Free Dark Chocolate Melts
Punnet of raspberries
Method
Using a high powered food processor, combine all of the ingredients except for the raspberries. Blitz until you are left with a thick paste.
Transfer the mixture to a small baking tray lined with baking paper. Spread the mixture out evenly to ensure that the top of the brownie is nice and smooth and it is evenly spread across the tray.
Place in the fridge and allow to set for 20–30 minutes.
Remove from fridge just prior to serving and dust with cocoa powder. Serve with 3 or 4 berries per brownie.
Recipe created by cooking extraordinaire and chocolate-enthusiast, Tanya Bartolini
