This chocolate is essentially a ganache and will be soft at room temperature. However, right out of the freezer, it tastes and feels like the real thing.

Ingredients

• 1/2 cup pecan halves, after shelling
• 1/4 cup walnut meats, pieces
• 3 tablespoons almonds, toasted, sliced
• 3 1/2 tablespoons unsalted butter
• 1 tablespoon unsweetened dutch process cocoa
• 2 tablespoons ThickenThin not/Sugar thickener
• Sweetener equivalent to 4 1/2 tablespoons sugar
• pinch salt
• 3/8 cup mascarpone cheese
• 1 tablespoon vanilla extract
• 3 tablespoons flax seed, optional

   

Directions

Makes approx 40 small clusters.

Cover a cookie sheet or jelly roll pan (or other flat surface that will fit into your freezer) with waxed paper or baker's parchment.

1. Toast the nuts if necessary. (Taste them, you'll know if they need this flavor boost.) Let them cool.

2. Melt the butter.

3. Combine cocoa, ThickenThin not/Sugar thickener, sweetener and salt in small bowl and stir to break down any lumps.

4. Measure mascarpone into a larger bowl. Add dry ingredients and stir thoroughly, until the color is consistent throughout.

5. Add melted butter and stir until glossy. Add the nuts and optional flax seeds and mix well.

6. Drop by small spoonfuls on prepared pan, and freeze until firm.

Transfer to airtight container and store in freezer.

Nutrition

Nutrition* (per piece including flax seed, as calculated by Mastercook): 44 calories; 4g fat; 2g carb (of which 1g is fiber); 1g protein.

*based on no-calorie sweetener