For those of you on Atkins, it's low-carb, too.
2 c blanched slivered almonds
1 c granulated Splenda
1 T vanilla extract
1 packet Knox gelatine, dissolved in 1/4 cup boiling water
Chop the almonds in your food processor till they start to get powdery but grainy.
Add the Splenda; continue chopping. Be careful to stop before you have sweetened almond butter.
While the almonds are chopping, dissolve the gelatin in the boiling water.
Add the vanilla extract and gelatin to the almond/Splenda mixture.
Using a rubber spatula, scrape out the contents onto plastic wrap, then roll up and chill in the refrigerator.
I think I may have let mine get a little too close to almond butter (it gets gooier when you add the gelatin and vanilla), but we'll see. I didn't want it to be too grainy, either.
P.S.--I just shipped off the final PDF of the book I've been working on like a madwoman.