Chocolate doesn’t have to be rare luxury when you make it with a deliciously dark variety, plenty of heart-healthy nuts, and tart cherries.
“The nuts have protein and vitamin E, and they fill you up the right way—no empty calories there!" says food blogger Alyssa Shelasky. "And dark chocolate, well, it's on the good side of bad.”
Pair these nutty, fruity 95-calorie clusters with a cup of a tea for a satisfying pick-me-up.
3/4 cup almonds (or any nut of your preference like pistachios or macadamias)
12 ounces dark chocolate (60-70% cocoa), divided
1/2 teaspoon pure vanilla extract
1/3 cup dried tart cherries (swap for dates or dried apricots)
Sprinkle coarse sea salt (optional)
Heat the oven to 350 degrees. On a baking sheet lined with parchment paper, toast nuts until they smell nice and roasted, about 10 minutes. Let them cool completely. Fill a medium saucepan with 1 inch of water and bring to a simmer over medium-low heat. Set a large heat-proof bowl atop the saucepan, making sure water doesn't touch the bottom of the bowl. Place dark chocolate in bowl; cook, stirring, until smooth. Remove bowl from saucepan; stir in vanilla extract, toasted nuts, and dried cherries/fruit. Pour onto the baking sheet, spreading into an even layer about 1/4-inch thick, and sprinkle lightly with sea salt, if desired. Refrigerate until firm, about 1 hour. Break into 24 pieces. Serve in odd, mismatched shapes.
Makes 24 pieces.
Recipe provided by Alyssa Shelasky of Apron Anxiety and New York Magazine’s Grub Street