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Recipes related to diabetic chocolate



There has been a long debate about whether diabetics could eat chocolates. Maybe there really should be chocolate-related recipes for diabetics. We have to remember that these patients may have been eating chocolates for years before they were diagnosed with the disease and therefore could find it quite proprietary to say no to chocolates all the time. Some, on the other hand, may want just a mouthful or two, but they could not because of this myth.

In reality, diabetics like those with any other disease can eat whatever they want, but in moderation. It is a simple truth that is certainly difficult to follow. It has been called  "the forbidden treatment " or "the Darkest temptations " Many times, but it is no use saying that diabetics need to remove the chocolates completely from their lives.

Research has been carried out in Europe that says that eating chocolates from time to times and in moderation actually increases insulin response. The problem is that the body takes a while to absorb the chocolate sugar that the bread and potatoes, so that the body has time to adjust the level of reaction to sugar. The only reason to prevent diabetic patients from eating too much chocolate is their ability to cause obesity in such a short time. If the diabetic should eat the chocolate as part of a meal or dessert, the body absorbs it even more slowly. So, that could be a trick for diabetic chocolate lovers!

It is also not safe to believe in the claims of some products that are  "diabetic chocolate " or "diabetic-friendly". You should still look closely and see if you are using high levels of fructose instead of sugar, because as a diabetic yourself you may know that it is just as dangerous. So, given that, we've already cleaned the air, and here's a favorite snack that all diabetics can start preparing and celebrating!

CHOCOLATE Cream and MANGO cake

The ingredients
Graham Crackers 250 g/8 oz
150g/Milk 5oz
1 pack of whole-grain biscuits
100 g/3½ oz unsalted butter
150g/5oz Black chocolate
150 g/5 oz gold syrup
75g/2½ oz raisins
100 g/3½ oz of chopped ripe mangos
Cashew Nut 30 g/1 oz, chopped (optional)
60 g/2 oz nuts, chopped (optional)
350 g thick Cream

Method
1. Align the sides of the shallow 8-inch tray.
2. Arrange the whole biscuits at the bottom of the skillet
3. Mix the milk, the cream, the syrup by hand until it is spongy.
4. Melt chocolate and butter in a double grill and reserve. Chocolate should not be too sticky or too light.
5. Pour a little of the cream over the biscuits and spread evenly.
6. Sprinkle some chocolate on the cream and then place the handles.
7. Sprinkle some nuts to give texture.
8. Then pour some ground Graham to integrate the cream, before replacing the whole.
9. Repeat steps until the tray is nearly full to the lid.
10. Finally decorate the top with the cream mixture and sprinkle with nuts and raisins. If you still have some chocolate left, you can also put it on top.
11. Refrigerate for a minimum of ten minutes to allow the Graham to absorb the cream mixture. The longer you stay in the reference, the better.
12. This serves 12.

A reminder to our diabetic friends, please stop finishing the whole mold. Share it with your friends. It's quite tempting and it's okay to give up, but your health is first and foremost. When eating chocolates, make sure you have the best of some chocolate-related recipes for diabetics.

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