Chocolate Dipped Nuts
A sweet Easter treat that is positively good for you – the nuts are high in protein and minerals, and dark chocolate is low in sugar and rich in magnesium. This is an especially good alternative to commercial Easter eggs and milky chocolate available during the Easter period.
Serves 2 (4 per serving)
15g good quality dark chocolate, broken into pieces
25g shelled mixed nuts (such as almonds, macadamia nuts, hazelnuts, Brazil nuts or cashews)
- Line a baking tray with non-stick paper.
- Gently melt the chocolate. To do this, half fill a saucepan with water and let it simmer. Place the chocolate in a small metal or heat-proof bowl that fits the rim of the saucepan but does not touch the water, and allow it melt over the heat, stirring occasionally.
- Tip the nuts into the melted chocolate and stir to coat. Place the nuts on the baking tray, making sure they are not touching – otherwise they will stick together when they harden.
- When all the nuts are done, place the tray in the fridge to let the chocolate harden completely.