I eat unsweetened chocolate ... always have! Many diabetics can get away with 72% cacao or greater. Test, try, then test!
I do something similar to Linda's recipe, but often I can't wait to get it into the freezer, so I eat it just so. (Yes, as a matter of fact, I do have an uncouth streak.)
I also make hot cocoa or mocha, as follows:
HOT COCOA-MOCHA
All ingredients are to taste
-- Unsweetened cocoa powder (I like Ghirardelli's)
-- Real, heavy whipping cream and extra-virgin coconut oil (yup, I use both -- your taste buds may vary)
-- My favorite un-spiky sweetener (usually lo han or stevia)
-- Vanilla and/or cinnamon (whatever floats my boat)
Heat in microwave for a minute or so, 'til everything is warm and mixable. Stir. Then, add:
-- Hot black coffee or water (I use industrial-strength coffee, maybe w/ a shot of espresso, and a large mug)
Stir some more. Maybe lots more.
Sit back and feel sinful.