I found this while browsing specifically for a chocolate recipe made with xylitol; I haven't tried it yet, but I'm planning on it! If you are not familiar with xylitol, it is a naturally-occurring sugar alcohol, not a sugar. Xylitol can actually help to heal dental caries - the bacteria that cause caries are disabled by ingesting Xylitol since it is actually a sugar alcohol and not a "regular" sugar. It is approved as a sweetener in more than 35 countries and has been used since the 1960s in foods such as chewing gum, gumdrops and hard candy, and in pharmaceuticals and oral health products. It is found in many foods, including fruits, berries, mushrooms and lettuce. It is not a strange or artificial substance to our bodies, but is a normal part of everyday metabolism. Xylitol is metabolized independently of insulin and is absorbed slowly, making it a low-glycemic sweetener. Its safety has been proven in long-term clinical studies. The white crystalline powder is made from plants such as birch and other hard wood trees and fibrous vegetation such as corn cobs. It has the same sweetness and bulk as cane sugar, with one-third fewer calories. It can replace sugar cup-for-cup. It was not marketed as a sweetener because the price was twenty times that of sugar. Lower prices have made it possible to make xylitrol available to the home cook, but it is still relatively expensive. . MAGIC DISAPPEARING CHOCOLATE FUDGE (with xylitol) 1 stick (1/2 cup) tablespoons butter 2/3 cup xylitol 1 8-ounce carton of whipped cream cheese 1/2 cup unsweetened cocoa powder 3/4 cup (or more) walnut pieces 1/4 cup (or more) grain-sweetened chocolate chips 1. Melt the butter in a large saucepan, then remove from heat. 2. Stir in the xylitol with a wooden spoon. Let stand about a half an hour to cool to room temperature. 3. Add the cream cheese and beat with an electric hand mixer until the mixture is free from lumps. Start the mixer on low to keep melted butter from spattering. 4. Add the cocoa powder and beat until well incorporated. 5. Fold in the walnut pieces and chocolate chips. 6. Line a loaf pan with a piece of parchment paper large enough to go up the sides. This will make it easier to remove the fudge from the pan. 7. Smooth the mixture into the loaf pan and refrigerate several hours, or until firm. 8. Remove the fudge from the pan by pulling up the edges of the parchment paper. 9. Cut into squares and serve.