(chocolate with nuts)


Prep time: 20 min

Cooling time: 15 min

Difficulty: easy



SERVING SIZE: ¼ of the chocolates



35g whole almonds 

25g extra-virgin coconut oil 

10g unsweetened cocoa powder 

20g erythritol 



  1. Grind erythritol in a coffee grinder or in a small food processor.  
  2. Line small baking pan (approx. 8×17 cm) with parchment paper.  
  3. Cut almonds lengthwise to get two halves and place them in the baking pan next to each other 
  4. Melt coconut oil in a small pan over low heat. Add cocoa powder and erythritol and stir until they melt. Pour the mixture over the almonds. 
  5. Place the baking pan in the freezer for 10-15 minutes or until the chocolate is solid, then transfer to the fridge. 
  6. When the chocolate is cooled, take it out of the pan and remove the parchment paper. Break the chocolate to smaller pieces and store in the fridge. 

NUTRITIONAL INFO (per serving): 

Kcal Net Carbs [g] Sugars [g] Fibre [g] Protein [g] Fat [g]
114.7 0.7 0.4 1.7 2.7 10.9


Hint: You can also use other nuts, such as chopped hazelnuts, cashews or pistachios. 


This recipe is contained in the book EAT LIKE SUPERHUMAN, where you can find more low-carb recipe makeovers.