Spiced, chocolate almonds are treats you commonly find around Christmastime in Germany. Coated with spices and baked in the oven, then dipped in chocolate, these chocolate covered nuts are special.
To make them sugar-free, unsweetened baking chocolate mixed stevia is used, then they are rolled in white, powdery Splenda. Tested and approved by several men, these nuts are a great treat for people who normally stay away from sugar.
Makes 1 to 1 1/2 cups or double the recipe on one baking sheet.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 1 cup chocolate covered nuts
- 4 tsp. butter or oil, divided
- 6 packets of stevia (about 2 teaspoons) or liquid stevia to taste
- 1 tsp. Lebkuchengewürz or apple- or pumpkin pie spice
- 1 to 1 1/2 cup raw almonds
- 2 oz. unsweetened baking chocolate
- 1/4 c. Splenda, no calorie sweetener or powdered sweetener equivalent
Melt 2 teaspoons of butter in a microwave safe dish and mix in 2 packets of stevia (about 3/4 teaspoon granular) and the spice mix (see note below).
Add the almonds and stir to coat. Almonds may be blanched or with the peel. You may also use any nut you wish.
Spread the almonds in a single layer on a cookie sheet, well spaced. Bake at 325°F (160°C) for 15 minutes or until toasted to your liking.
Remove almonds from oven and cool to lukewarm.
Melt the unsweetened chocolate and 2 teaspoons butter in a microwave safe dish (or double boiler) in 15 second increments. Stir in-between until smooth. Sweeten to taste with stevia. Liquid stevia is good because the granular stevia is a bit grainy, but either is fine.
You can add more spice or cinnamon to the chocolate if you wish.
Add the almonds to the warm chocolate mixture and stir. The hotter the chocolate or almonds, the thinner the chocolate coating, so let cool before adding for thicker chocolate.
Spread the almonds back on the baking sheet or on wax paper. Separate each almond using two forks or spoons.
Let cool or cool in the refrigerator.
Place about 1/4 cup Splenda in a bowl or a plastic bag. Remove the almonds from the baking sheet and place in the Splenda to coat.
Store the almonds in a cool place or the refrigerator.
Notes on ingredients used:
For more information on sugar free foods, visit