Chocolate, yum! Who doesn’t like getting quality chocolate for Christmas? The problem is, most of us eat way too much sugar during the holidays. This recipe is a guilt free treat and it tastes delicious!
There are a few other online, but they use cocao powder, cocoa butter or coconut oil. I wanted to use my unsweetened chocolate from the bulk store, so I made up my own recipe. I have made low carb chocolate from coconut oil and cocoa powder before and I think that this chocolate was a lot tastier and it had a better mouth feel (the creaminess if chocolate!). I will make that again for sure. Here we go:
14 squares of unsweetened chocolate (14 oz)
3/4 cup THM Gentle Sweet (you can make your own by blending 3/4 cup of each erythritol and xylitol as well as 1/2 tsp our stevia in your blender)
1/2 cup roasted almonds
Sprinkle of Himalayan salt
The quantities are easy to adapt, and you can modify to suit your taste. I had 14 chocolate squares from the bulk store, that is why I picked that amount. I melted my chocolate on low heat. I know many would do that on a water bath to avoid cooking he chocolate, but I don’t bother. I just stir constantly and it’s fine.
I roasted more almonds that I needed because they are such a great snack. Roast them at 350F for about 10 minutes. I taste test them and roast them a bit longer if needed.
That is what they look like when they are to my liking.
Mix your sweetener with the chocolate as it is meltin, this will allow it to dissolve well. You can also taste for sweetness at this point.
Pour your melted chocolate in a 8 x 8 inch square pan (20cm x 20 cm). I used silicone. If you use metal, I recommend you line it with parchment paper. Spread your roasted almond on the chocolate and sprinkle with Himalayan salt.
Put in the fridge until set and break up into pieces. This recipe yields enough to divide up for 6 people.
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