Servings: 12 pieces
Calories: 53kcal
Ingredients
Chocolate
- 2 oz cocoa butter
- 1.5 oz cacao powder
- 2 oz IMO syrup
- ⅛ teaspoon stevia extract
- 1 teaspoon spice (optional: ground cinnamon, ginger, chili, cardamom ...)
- 1 pinch salt (optional)
Roasted almonds (optional)
- 1 cup almonds (blanched)
- 1 large egg white
- 3 tablespoon erythritol
Instructions
Chocolate
- Bring a little water to the boil in a saucepan, and then reduce the heat so the water is only simmering. Suspend a small to medium size heat resistant bowl over the water. Don't allow the bowl to touch the simmering water.
- Add the cocoa butter. It's best if you let it melt before you add in other ingredients. Mix, until all the ingredients are melted and well combined. Warning: Do not let any water come inside the bowl! Add as much stevia extract as you like, to taste. As for all other spices or salt, add them if you wish. I, myself, love a bit salted chocolate, with red hot chili powder added to it, for example.
- Pour the chocolate into silicone molds or small bowls or plates, lined with parchment paper. Add crushed nuts, if you wish. Put into the fridge for at least 30 minutes to set. Break into pieces and enjoy!
Roasted almonds for topping (optional)
- Preheat the oven to 400°F (200°C). Line a baking pan with parchment paper.
- Take the almonds and crush them in a food processor until the desired size of almond pieces is reached. Mix the egg white and erythritol. Now, mix all three ingredients together.
- Spread the almond mixture onto the baking pan. Bake for about 15 minutes but make sure not to let it burn (it almost happened to me, as you can see). Take the almonds out of the oven and break them apart with a spoon. They're now ready to be used with the still runny and warm chocolate or be placed in a container, waiting for another opportunity.
Nutrition
Calories: 53kcal
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