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This is one of my husband's top favorite chocolate no bake recipes. The crunchy nuts in this chocolate mixture or confection will remind you of a good quality chocolate nut bar. You could use almonds, cashews, pecans, peanuts, hazelnuts, pistachios or walnuts - whatever you have on hand or desire stir that into the melted chocolate. If you are a fan of sweet and salty, you could sprinkle a little coarse sea salt over top of the chocolate.
There is no coconut oil in this recipe as it sets up just fine without it. 20-30 minutes in the freezer and then place in the fridge. This is a dark chocolate but not overly and it is not bitter. Since this chocolate is lower in carbs, it can be part of your daily diet.
INGREDIENTS:
11/2 cups mixed nuts, toasted (375 mL)
2 tbsp raisins, OR unsweetened dried (30 mL)
Cranberries (optional)
1/2
cup almond butter (125 ml)
4 oz sugarless chocolate chips (125 g)
2 oz unsweetened chocolate (30 g)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
2 tbsp honey substitute (30 mL)
2 tbsp allulose (30 mL)
2 tbsp heavy cream (30 mL)
1/2
tsp vanilla extract (2 mL)
INSTRUCTIONS:
Spray
an 8-inch (20 cm) glass baking dish with nonstick cooking spray. Line with parchment paper.
Typically,
use 1/2 cup (125 mL) of 3 different kinds of nuts. You can either toast them in a dry nonstick
pan or if the oven is on at to 350°F (180°C), roast them for 6 minutes. Place in food processor with sharp blade and
using the pulse button, pulse until the nuts are chopped. Use a colander as a sieve to remove skins from the nuts
that may have accumulated and could make the chocolate bitter. Place the nuts in a bowl with the raisins, OR
cranberries, if using. Set aside.
In
double boiler or saucepan over low heat on stove, add almond butter, chocolate
chips, unsweetened chocolate, liquid sweetener, honey substitute, allulose and
heavy cream. Stir occasionally until
chocolate is smooth and completely melted.
Stir in vanilla extract and roasted mixed nuts. Scrape the chocolate into the prepared
pan. Freeze half an hour and then
refrigerate.
Yield: 25 servings
1
serving
123.0
calories
2.7
g protein
10.0
g fat
1.1 g fiber
3.0
g net carbs