| 1 | Sprinkle sweet granuated sugar substitute, as necessary. |
| 2 | Cream together margarine and sugar until light and fluffy. |
| 3 | Add vanilla and sugar substitute to creamed mixture. |
| 4 | Beat at medium speed for ?minute. |
| 5 | Stir together flour, cocoa and salt to blend. |
| 6 | Add to creamed mixture and mix at low speed about 1 minute or until blended. |
| 7 | Add nuts and raisins to dough. |
| 8 | Mix lightly. |
| 9 | Shape into balls using 1 tablespoonful of dough per ball. |
| 10 | Place balls on a cookie sheet that has been lined with alumiun foil or sprayed with pan spray. |
| 11 | Bake at 325°F for 20-25 minutes or until slightly firm. |
| 12 | Remove form oven and cool slightly. |
| 13 | Roll lukewarm balls in sprinkle swet. |
| 14 | Cool to room temperature and serve two balls per serving. |
| 15 | Variation: chocolate mint balls: add ?teaspoon peppermint flavoring along with 1 teaspoon vanilla instead to the 2 teaspoons vanilla |
