This healthy chocolate nut brittle is simply delicious. Try the recipe and let me know what you think!
Ingredients:
- 50 grams of dark good quality chocolate chopped (I like Whitakers 72 % cocoa content)
- 3/4 cup raw nuts or seeds (choose from almonds, pecans, hazelnuts, pistachios and pumpkin seeds
- 1/4 cup dried cranberries or other dried fruit (dried cherries, apricots
- About 1/2 teaspoon flaky sea salt, optional
Method:
- Toast the nuts/seeds: Preheat the oven to 180 degrees. Toast the nuts/seeds on baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes.
- Transfer the nuts to a cutting board and roughly chop them.
- In the meantime, melt the chocolate in a heat-proof bowl set over a saucepan of gently simmering water.
- Cover a large, rimmed baking sheet with baking paper.
- Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet—aim for about ¼″ thickness (it won’t reach the edges).
- Sprinkle the nuts evenly over the chocolate, followed by the dried fruit.
- f you’re adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate.
- Lightly use your palms to press the toppings into the chocolate.
- If you’re in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you’re not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
- Once the chocolate is completely hardened, use your hands to break it into about 25 pieces.
- Serve immediately, or cover and store at room temperature for up to 1 week.