Ingredients
16
16 servings
- •1.3333333730698 cups raw walnuts
- •1.3333333730698 cups raw almonds
- •1.3333333730698 cups unsalted raw shelled pistachios
- •2 tablespoons granular sucralose sweetener (such as Splenda®)
- •1 tablespoon honey
- •1 tablespoon vanilla extract
- •0.5 teaspoon salt
- •0.33333334326744 cup dark cocoa powder
- •3 tablespoons nonfat dry milk powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
- Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
- Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
- Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.
Nutritional Facts
Per 16 servings
- Calories: 208
- Carbohydrate: 9g
- Fat: 18g
- Fiber: 4g
- Protein: 7g
- Sugar: 4g
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