When a recipe calls for chocolate, use dark chocolate, which usually contains less sugar or cocoa powder, which is an even better idea. To substitute 1 oz of unsweetened chocolate, use 3 Tbsp of dry cocoa + 2 Tbsp of sugar + 1 Tbsp of vegetable oil.
2/3 cup almonds, whole
1-3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso coffee
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
2 egg whites
1 cup sugar or 1 cup Splenda
1 teaspoon vanilla extract
Shani Goldner is a Registered Dietitian and a CDN with a Masters of Science. She has a private nutrition practice where she counsels children, adolescents and adults in weight loss, diabetes, hypertension, cardiovascular health and cancer related nutrition. She can be reached at 718-854-5784. She is an Oxford provider. Phone consults are available. Please send questions or comments to
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