Almond Chocolate Crunch
A simple, healthy and nutty chocolate crunch ideal for a special treat. They’re just five simple ingredients. I love the idea of making these as gifts at Christmas time especially, because of the addition of cranberries. You can switch these cranberries for any dried fruit, such as dates, raisins or apricots, for any occasion or time of year. The dark chocolate and coconut oil coating mix together with the nuts and fruits for a flavour explosion in the mouth.
The 5 key ingredients are:
-
Dark vegan chocolate
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Coconut oil
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Blanched almonds
-
Dried cranberries
-
Sea salt
Start by preparing a baking sheet with baking paper or a silicone sheet. Next prepare your fruit and nuts by thinly slicing up the almonds and cranberries into bite-sized chunks. It works really well to have slight variety in the chunkiness of the nuts and fruit.
Melt the chocolate and coconut oil in the microwave in short bursts (or over a pan of boiling water). Once fully melted, stir through to combine, and you should have a beautifully glossy chocolate mixture.
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Almond Chocolate crunch
Ingredients
- 100 g dark chocolate
- 1/2 tsp coconut oil
- 100 g blanched almonds
- 25 g dried cranberries (roughly chopped)
- sea salt (just a pinch)
Instructions
- Line a baking sheet with silicone or parchment paper.
- Add the chocolate and coconut oil to a heatproof bowl. Place in a microwave and zap in 30 seconds bursts, checking in between. Once melted, stir well to incorporate the coconut oil, it should go nice and glossy. Alternatively, if you don’t have a microwave, heat the chocolate and coconut oil in a bowl over a pan of boiling water.
- Mix through the almonds, sea salt and cranberries.
- Using a spoon, shape into 12 baton shapes on the baking sheet in 12 baton shapes. You could also shape into clusters if you prefer.
- Allow to set at room temperature (around 15-30 minutes). Share and enjoy!
Video
Notes
- Store in an airtight container.
- If gifting, pop these into a jar and secure with a pretty red ribbon for a festive treat!
- Swap the cranberries for dates, apricots, raisins or even add in some seeds for a different flavour and texture.
Nutrition
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