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.
3/4 cup almonds (or any nut of your preference such as pistachios or macadamias)
12 ounces dark chocolate (60-70% cocoa), divided
1/2 teaspoon pure vanilla extract
1/3 cup dried tart cherries (or dates or dried apricots)
1 sprinkle coarse sea salt (optional)
1. Preheat oven to 350 degrees. On a baking sheet lined with parchment paper, toast nuts until they smell nice and roasted, about 10 minutes. Let cool completely.
2. Fill a medium saucepan with 1 inch water and bring to a simmer over medium-low heat. Set a large heat-proof bowl atop saucepan, making sure water doesn't touch 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. Pour onto 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.
Nutrition score per serving (1/24 recipe): 123 calories, 8.5g fat (3g saturated), 10g carbs, 2g protein, 2 g fiber
Recipe provided by Alyssa Shelasky of Apron Anxiety and New York Magazine’s Grub Street