This crowd-pleasing fondue is a breeze to make. Erythritol and xylitol belong to a class of sweeteners called sugar alcohols, which the body cannot completely break down and absorb—meaning they provide fewer calories and a lower glycemic effect than other sugars do. When experimenting with sugar alcohols, start slowly with small amounts and observe your body’s response; some people experience digestive discomfort when using them (Note: Xylitol is very dangerous for dogs.) If erythritol or xylitol are unavailable, substitute regular sugar in equal amounts.
Ingredients
- 8 ounces good-quality unsweetened baking chocolate
- 1 cup unsweetened almond milk or other unsweetened, unflavored nondairy milk)
- 1/2 cup granulated erythritol or xylitol
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- Generous pinch of sea salt
- Seasonal fruits, pretzels, marshmallows, or other items to dip
Instructions
- Finely chop chocolate; set aside.
- In small saucepan over medium heat, combine remaining ingredients and whisk until erythritol or xylitol dissolves. Remove from heat and stir in chocolate until melted and smooth.
- Transfer to a fondue pot and serve immediately with dipping items of choice.
Notes
PER SERVING (1/4 cup): 248 cal, 19g fat (5g mono, 5g poly, 9g sat), 0mg chol, 3g protein, 37g carb, 2g fiber, 52mg sodium
