Chocolate Almond Joy to the World

Loosely based on the classic candy favorite , these rich chocolate gems with coconut and almond will thrill you just the same. Perfect for any holiday celebration table, family and friends will be overjoyed. With a festive wintry look and less than 5 grams net carbohydrates in each piece you'll be happy to not only serve them but to partake in eating them as well. I used unsweetened dark cocoa powder and Smokehouse salted almonds for a big flavor punch but you can use whatever you prefer to your tastes. I hope you enjoy.

Chocolate Almond Joy to the World

Ingredients:

4 ounces unsweetened bakers chocolate (4 squares)

1 1/2 cups Splenda

1 1/2 cups heavy cream

1/4 cup unsweetened cocoa powder

1/4 tsp. vanilla extract

1 1/2 cups + 3/4 cup sweetened shredded coconut

48 + 36 whole almonds, lightly crush the 48 and reserve the rest whole

Finely chop the unsweetened bakers chocolate and place in a medium bowl with the Splenda. Heat cream in a small sauce pan on low. Whisk in the cocoa powder when it begins to bubble. Pour over the chopped chocolate and Splenda. Stir to melt the chopped chocolate and blend all the ingredients well. Stir in the vanilla extract. Fold in 1 1/2 cups of shredded coconut and the crushed almonds. Cover and refrigerate overnight to solidify.

The next day roll out 36 balls by the tablespoonful in the palm of your hand. Place them on a wax paper lined sheet pan so they do not stick. When they are all rolled out begin rolling one side in the remaining coconut and place a whole almond in the center and gently press down to slightly flatten candy. Repeat process for all. Refrigerate for about 1 to 2 more hours to chill thoroughly.

Nutrition Facts

36 Servings

Amount Per Serving

Calories 96.9

Total Fat 8.8 g

Saturated Fat 5.2 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 2.6 g

Cholesterol 13.6 mg

Sodium 20.5 mg

Potassium 82.6 mg

Total Carbohydrate 6.2 g

Dietary Fiber 1.3 g

Sugars 0.2 g

Protein 1.5 g

~ Chocolate Hazelnut Truffles ~

A chocolate truffle starts with a simple blend of chocolate and cream called a ganache. If you'veevery savored a smooth, creamy chocolate truffle before you will appreciate how similar this sugar free version is. This recipe is not low in calories or low in fat. It is rich, decadent and luxurious. But, it is low in carbohydrates and has only 4.0 grams net carbs in each full sized dark chocolate-like truffle. This makes an excellent gift for your favorite diabetic chocoholic or a wonderful addition with the other goodies set out on your holiday table for your guests. If hazelnut is not your favorite you can roll the truffles in almond meal, your favorite ground nuts or even in unsweetened cocoa powder. The choice is yours. Simple to make and absolutely mouth watering delicious, everyone will think you slaved for hours and chances are no one will know they are sugar free unless you tell them. I hope you enjoy.

Chocolate Hazelnut Truffles

Ingredients:

4 ounces unsweetened bakers chocolate (4 squares), chopped fine

1 cup Splenda

1 tsp. unsalted butter

1/2 cup heavy cream
1/2 tsp. vanilla extract

2 Tbsp. hazelnut meal, or desired choice of coatings

Chop the chocolate fine and place in a medium sized bowl along with the Splenda. Heat the cream until it just begins to bubble. Pour over the chocolate and Splenda mixture and add the butter. Stir with a whisk. Add the vanilla extract and stir well until everything is melted and well blended. Transfer to a container, cover and refrigerate for at least 2 hours until it hardens slightly.

To finish your truffles sprinkle the hazelnut meal on a small plate. Place about one tablespoonful of ganache in palm and roll around lightly to form a ball. True truffles are oddly shaped and not perfectly round so don't worry too much. Also, the more you handle the ganache the more the warmth of your hands may begin to soften it. You may also consider wearing latex gloves for this part because it does get a bit messy. Drop each truffle into the hazelnut meal and roll around until it is completely covered. Repeat this process until all the ganache is used. Refrigerate again for about an hour so the truffles can set up.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 92.7

Total Fat 9.7 g

Saturated Fat 5.6 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.7 g

Cholesterol 14.4 mg

Sodium 6.1 mg

Potassium 86.2 mg

Total Carbohydrate 5.7 g

Dietary Fiber 1.7 g

Sugars 0.2 g

Protein 1.6 g