1 1/2 cups ground raw almonds (consistency of flour)
1 tablespoon vanilla extract
1 1/2 teaspoons almond extract
6 teaspoons dietetic maple syrup (Slim-ette)
2 egg whites, beaten stiff
1/4 cup rum

Chocolate sauce:
7-ounces/200g unsweetened chocolate
1/2 cup safflower oil
10 teaspoons sugar substitute (Equal or Nutrasweet)
1 egg yolk
1 lukewarm cup skim milk

1/4 cup rum
1. Combine in a bowl the ground almonds, vanilla and almond extracts and maple syrup; mix well.
2. Beat egg whites until stiff and fold into almond mixture.
3. Drop by spoonful onto lightly greased baking sheet. Allow space for spreading.
4. Bake in a 350 F/175 C oven for 20 minutes or until golden brown. Cool well. Moisten macaroons with rum.
5. Melt the chocolate in a double boiler. Remove from heat.
6. In bowl, mix the oil with the sugar substitute. Add this mixture to the melted chocolate.
7. Beat the egg with the milk and add to the chocolate mixture. Blend well.
8. Spray with Pam a 12 x 5-inch/30 x 13cm mold.
9. Arrange a layer of macaroons at the bottom of the mold and pour some chocolate sauce over them. Repeat until mold is full.
10. Cover with foil and refrigerate for 4 hours.
11. Unmould and serve.