1 cup whole, skin-on almonds
12 ounces dark chocolate (60-70 percent cocoa solids, or bittersweet), finely chopped
1/3 cup tart dried cherries
Preheat the oven to 375 degrees. Line the bottom of a 9 x 12 inch baking dish with parchment paper.
Place the almonds on baking sheet and toast in the oven until fragrant, 7-8 minutes. Set aside to cool.
Place about ¾ of the chocolate into a double boiler set over a pot of barely simmering water. Make sure the water is at least 2 inches away from the bottom of the double boiler. Heat, stirring, until the chocolate is melted. Take the double boiler off the pot of hot water and place it on a towel on the countertop. Add the remaining chocolate and stir until melted.
Pour the melted chocolate into the lined baking dish, spreading it out with a spatula so it is evenly distributed. Scatter the almonds and cherries over the top, then chill in the refrigerator for 1 hour to set. Once set, remove from the parchment and break up into 24 pieces. Store at room temperature in an airtight container.
Makes 24 pieces
Serving size: 1 piece
Per serving: Calories 120; Total Fat 8g (Sat Fat 3g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrates 11g; Dietary Fiber 2g; Protein 2g
Copyright 2017 Ellie Krieger. All rights reserved.