Sugar-Free Fruit and Nut Chocolate
Indulge guilt-free with this luscious Sugar-Free Fruit and Nut Chocolate recipe, a healthier twist on a classic treat. Crafted with rich cocoa butter, unsweetened cocoa powder, and naturally sweetened with stevia, this handmade chocolate delivers a decadent flavor without the sugar. Bursting with the crunch of almonds and hazelnuts and the chewy sweetness of dried cranberries and apricots, every bite offers a perfect balance of textures and natural fruitiness. A dash of vanilla extract enhances the deep chocolate notes, while an optional sprinkle of sea salt adds a gourmet touch. Ready in just 25 minutes, this easy recipe is ideal for anyone seeking a refined, low-sugar dessert or snack that’s both satisfying and nutritious. Perfect for sharing or savoring solo, this chocolate is a joy to make and devour!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Cocoa butter
- 40 grams Unsweetened cocoa powder
- 2 teaspoons Stevia powder
- 1 teaspoon Vanilla extract
- 50 grams Almonds, coarsely chopped
- 50 grams Hazelnuts, coarsely chopped
- 30 grams Dried cranberries, unsweetened
- 30 grams Dried apricots, unsweetened and chopped
- 1 pinch Sea salt (optional)
Instructions
Prepare a baking dish or a chocolate mold by lining it with parchment paper or a silicone mat for easy release.
In a double boiler, melt the cocoa butter over medium heat. Be careful not to let any water get into the cocoa butter, as this will affect the texture of the chocolate.
Once the cocoa butter is fully melted, lower the heat and add the unsweetened cocoa powder, whisking continuously until smooth and well combined.
Add the stevia powder to the mixture. Adjust the sweetness to taste by adding more if desired, but be cautious as too much can cause bitterness.
Stir in the vanilla extract to enhance the flavor of the chocolate.
Remove the mixture from heat and allow it to cool slightly, but not enough to solidify, before adding the coarsely chopped almonds, hazelnuts, dried cranberries, and chopped dried apricots. Mix well to ensure even distribution.
Pour the chocolate mixture into the prepared baking dish or mold, spreading evenly with a spatula.
If desired, sprinkle a pinch of sea salt over the top for an added depth of flavor.
Refrigerate the chocolate for at least 2 hours or until fully set.
Once set, remove the chocolate from the mold or dish and break into pieces or cut into bars.
Store in an airtight container in the refrigerator to keep the chocolate fresh and ready to enjoy.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 43.1 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1666 mg | 35% | |
*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.
