Chocolate with nuts is my absolute favorite chocolate combination EVER. As both a chocolate addict and a nut lover, when they collide, I am euphoric. You may as well call me powerless before a bag of dark chocolate covered almonds. Specifically the ones from Trader Joe’s.
And as far as sweet treats go, chocolate and nuts aren’t such a bad thing. Nuts are full of healthy fats essential for brain function and dark chocolate has all sorts of antioxidants, as well as more fiber, protein and iron than you’d expect, which is why I feel no remorse enjoying a daily cup of hot cocoa.
That’s why when the Recipe Redux challenge for February was to share a recipe involving your favorite chocolate pairing, while I could think of a million chocolate combinations I enjoy, none could trump chocolate and nuts.
Take that a step further with chocolate covered nuts with salt. That extra punch brings out the best of both worlds, and you can bet your bottom dollar I will buy anything with the words “chocolate” “nuts” and “salt” in the title. Done. Sold. Gimme.
Here I add another element of crunch and intrigue with some raw sugar. It has the same gritty yet pleasant textural appeal as salt, but adds another depth of flavor to the treat.
- 1 cup chopped dark chocolate or dark chocolate chips (I used Trader Joe’s 72% Pound Plus chopped)
- 1 1/2 cup nuts of choice (I used a mix of equal parts pecan and walnut)
- 1 tablespoon coconut oil (can also use butter)
- 2 tablespoon maple syrup or honey
- 1/4 cup raw sugar (like Sugar in the Raw)
- 1 tablespoon fine sea salt
1. Line a baking sheet with parchment paper and set aside. Chop nuts and place in a large bowl. In a small bowl, microwave coconut oil until melted. Add maple syrup and sti. Pour onto nuts and mix until nuts are evenly coated. Sprinkle raw sugar and mix again. Allow to sit until coconut oil has cooled and sugar is sticking to nuts, about 10 minutes.
2. Meanwhile, microwave chocolate in a small microwave safe bowl in 30 second increments, stirring after each increment, until melted. Allow to cool slightly, about 3-4 minutes. Pour chocolate over nut mixture and mix well until nuts are covered with chocolate.
3. Using two spoons or a small ice cream scooper, transfer small amounts of nut mixture onto baking sheets in clusters of desired size. Before chocolate has set, sprinkle more raw sugar and raw sea salt over the top of the clusters.
4. Place clusters in the fridge and allow chocolate to set, at least 15-20 minutes. Remove from fridge and enjoy!
For more Chocolate Goodness from other members of the Recipe Redux, click around below!