Healthy Chocolate Nut Brittle

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
healthy chocolate nut brittle

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.

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