Home-made chocolate bar without sugar (vegan)

15 min.
1503 kcal
SteviaSweet Crystal


100 g cocoa butter
20 g sugar-free cocoa powder
1 tsp SteviaSweet Crystal
1/2 tsp ground vanilla
1 pinch sea salt
45 g chopped hazelnuts
50 g pistachios
2 tbs freeze-dried berries (e.g. raspberries)


  1. Line the base of a springform tin (Ø20 cm) with baking paper.
  2. Melt the cocoa butter in a pan over low heat.
  3. Add the cocoa powder, SteviaSweet Crystal, ground vanilla and salt. Mix until smooth.
  4. Chop the pistachios and add them plus the chopped hazelnuts to the cocoa butter.
  5. Put the chocolate mixture into the tin and sprinkle the freeze-dried berries on top.
  6. Leave to cool at about +15°C degrees.
  7. The chocolate turns grey if stored in the refrigerator. Store in a cool place.

Nutritional information per portion

1503 kcal
6312 kJ
24.5 Protein in g
23.5 Carbohydrates in g
158.5 Fat in g
122 Saved sugar calories