Deliciously guilt-free treats! Indulge in this easy recipe for sugar free chocolate peanuts!
Made with sugar free melted chocolate combined with roasted salted peanuts, this recipe for sugar free candy for diabetics is perfect for satisfying your sweet tooth without compromising your health!
Check out all the other easy dessert recipe that you can bake for your family!
I can't tell you how many emails I receive asking for more sugar free desserts. These clusters are my first non-baked diabetic desserts that only uses TWO ingredients! How easy is that?
Looking for more Christmas Snacks for Christmas? Try my Candied Pecans, Christmas Snack Mix in a Jar or my collection of Diabetic Christmas Cookies.
Table of Contents
Diabetic Chocolate
Diabetic chocolate is a special type of chocolate made for people with diabetes. It uses alternative sweeteners that have less impact on blood sugar levels than regular sugar.
Common substitutes for sugar in diabetic chocolate include stevia, erythritol, or monk fruit extract. Despite having lower sugar and carbs, diabetic chocolate still has a rich and indulgent chocolate flavor.
It lets people with diabetes enjoy an occasional sweet treat while managing their blood sugar levels. With diabetic chocolate, individuals can savor the pleasure of chocolate without compromising their dietary restrictions.
Expert Tip
Check out Stevia/Sugar Substitutes article for expert advice on selecting the ideal sugar substitute. Remember to consult your doctor for more tailored information.
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Recipe Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Not a fan of peanuts? Substitute them with your favorite! Almonds work great and so do walnuts.
- Remember, always consult with your doctor if you have any questions regarding any sugar-free dessert recipes.
Step-by-Step Instructions
Step 1: Place the chocolate in a microwave-safe bowl. Heat in the microwave for 15 seconds and then stir vigorously. Continue heating in 15 second intervals until the chocolate is melted and smooth.
Step 2: Add the peanuts to the chocolate. Stir together until the chocolate has completely coated the nuts.
Step 3: Using a cookie scoop or two spoons, drop mounds of the chocolate-covered nuts onto a parchment lined baking sheet.
Step 4: Drizzle any remaining chocolate over the mounds. Allow the chocolate to set at room temperature.
Expert Tips
- When melting chocolate using the microwave make sure you chop the chocolate into small, uniform pieces and microwave it in short bursts at 15-second intervals, stirring in between each interval.
- This method helps ensure that the chocolate melts evenly without overheating or burning.
- I prefer using a medium-sized cookie scoop to portion out the chocolate-covered peanuts onto a parchment-lined baking sheet. The parchment paper ensures they won’t stick once hardened.
- For quicker setting, pop the baking tray into the refrigerator until the chocolate firms up.
- Soft, comfortable, spring-loaded handle absorbs pressure for a simple squeeze
Before You Begin!
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Storing, Freezing and Thawing Tips
Pantry: Store the diabetic chocolate in an airtight container at room temperature for up to 2 weeks...or until they last! Be prepared for them to disappear fast! Make sure you place either parchment paper between the layers. Waxed paper works too.
Freezer: Once the clusters are set, place them in freezer bags or airtight containers. Ensure that the containers are sealed tightly to prevent freezer burn and maintain freshness. Label the containers with the date of freezing for easy reference. Store the containers in the freezer for up to 3 months
Thawing Tips: When you want to enjoy the clusters, thaw them in the refrigerator before serving. This will help them retain their texture and flavor.
- SMART STORAGE: The LocknLock 54-Ounce Rectangular Storage Container is microwave safe, dishwasher safe, and ideal for ideal for family-sized leftovers, cereals, bulk items, dry ingredients, and more
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Sugar free chocolate usually is sweetened with a sugar substitute that has no effect on raising your blood sugar. You should always consult with your family physician to ensure this is something you can eat.
For this recipe, I used sugar-free Hershey's bars. They worked great. Feel free to substitute another brand if you prefer.
Try these recipes next...
- Check out my other Chocolate Covered Peanuts, or my Chocolate Clusters recipe made in the crock pot.
- You might also enjoy this recipe for Christmas Candy!
📖 Recipe Card
Sugar Free Chocolate Peanuts
Ingredients
- 1 ½ cup sugar free chocolate morsels or bars
- 1 cup roasted salted peanuts
Instructions
- Prepare a baking tray with parchment baking sheets or waxed paper.
- Place the chocolate in a microwave-safe bowl. Heat in the microwave for 15 seconds and then stir vigorously. If the chocolate is not melted and smooth, heat in 15 second increments, stirring well between each heating cycle until the chocolate is melted.
- In a small bowl, add the peanuts and chocolate. Stir together until the chocolate has completely coated the nuts.
- Using a small cookie scoop or two spoons, drop mounds of the chocolate-covered nuts onto the parchment paper. Drizzle any remaining chocolate over the mounds.
- Allow the chocolate to set at room temperature or in the refrigerator until hardened before placing in a storage container. Make sure you place either parchment paper or waxed paper between the layers.
Notes
This recipe has been updated since it first appeared in 2014. I hope you enjoy the updates as much as I enjoyed working on them. If you have any questions, please leave a comment below.
Please Note:
- I am not a medical or nutritional professional.
- Nothing I express here in this recipe should be taken as medical advice. You should consult with your doctor if you are unsure about the ingredients listed in this recipe.
- The nutritional information provided here in this recipe is as a courtesy to my readers. It is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
VA says
MY QUESTION IS IF THESE ARE USING SUGAR FREE CHOCOLATE WHY WILL EACH SERVING HAVE 26G OF SUGAR?
MaryLou says
As a diabetic I am planning on making these. However, due to a allergic reaction to most sugar-free candy I like to use real dark Ghirardelli chips; which has low sugar. I can use chocolate made with Splenda or Stevia.
Lois says
You need to use whichever sugar free chocolate works for your body. Let me know how the recipe turns out with the dark chocolate!
Rebecca Smith - Glutarama says
These look lovely and ever so simple too. I have to say my daughter who is type 1 diabetic will love these, but I'll make then with normal chocolate as we can cater for the sugar with an insulin bolus - also worth noting that in the UK sugar free chocolate is usually made with sweeteners that end in -'ose' like dextrose or maltose, anything with an 'ose on the end of it will still give you a spike in blood sugars but not as great as normal glucose. #MealPlanMonday
Lois says
Thank you for all the information!
Rebecca Payne says
Happy New Year!
Heather says
At what temp do we cook them ty
Lois says
They don't cook at all. You melt the chocolate in the microwave according to the directions on the melting chocolate you are using. Thank you for visiting!