Low Sodium Almond Chocolate Pastry
Indulge guilt-free with our Low Sodium Almond Chocolate Pastry, a heavenly blend of richness and balance. Crafted with a buttery, homemade pastry crust and filled with a luscious mixture of low-sodium dark chocolate chips, almond meal, and unsweetened almond milk, this recipe redefines decadent desserts for heart-conscious eaters. Topped with golden, toasted unsalted sliced almonds and a light dusting of confectioners’ sugar, each pastry boasts a perfect harmony of nutty sweetness and velvety chocolate in every bite. With simple ingredients and easy-to-follow steps, these pastries are ideal for a brunch centerpiece or an elegant after-dinner treat. Whether you're watching your sodium intake or simply looking for a lighter dessert option, these almond chocolate pastries are a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, chilled and diced
- 0.5 cup Ice water
- 1 cup Dark chocolate chips, low sodium
- 0.5 cup Almond meal
- 0.25 cup Almond milk, unsweetened
- 0.25 cup Confectioners’ sugar
- 1 large Egg yolk
- 1 teaspoon Pure vanilla extract
- 0.25 cup Sliced almonds, unsalted
Instructions
In a large mixing bowl, combine the all-purpose flour and diced unsalted butter.
Using a pastry cutter or your hands, blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing with a fork, until the dough begins to come together. Avoid over-mixing.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled pastry dough into a 12-inch square.
Cut the dough into 8 or 9 equal pieces, depending on the desired size of the pastries.
In a separate bowl, mix together the dark chocolate chips, almond meal, almond milk, and vanilla extract until well combined.
Place a spoonful of the chocolate almond mixture in the center of each dough piece.
Fold the corners of the dough over the filling, sealing the edges by pressing them lightly with a fork.
Arrange the pastries on a parchment-lined baking sheet.
In a small bowl, beat the egg yolk with a little water to make an egg wash.
Brush each pastry with the egg wash, ensuring an even coating.
Sprinkle the top of each pastry with a few sliced almonds.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
Let the pastries cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Dust with confectioners’ sugar before serving, if desired.
Nutrition Facts
Calories |
4327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.7 g | 397% | |
| Saturated Fat | 166.3 g | 832% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 360.3 g | 131% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 130.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 549 mg | 42% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
