Dress dark chocolate with your favorite nuts and fruit to make Studded Chocolate. I used coconut and almonds in this quick-to-fix chocolate dessert.
Why I like Almond Studded Chocolate
Or what’s not to like about Almond Coconut Studded Chocolate? Dark chocolate topped with toasted nuts, fruit, a sprinkle of salt and you have a really, really good bite (or two) of chocolate.
Dark chocolate benefits
No doubt you’ve heard that dark chocolate has a health halo. I guess all that wishful thinking paid off!
Dark chocolate, with at least 70 percent pure cocoa, and unsweetened cocoa (that has not undergone Dutch processing) have healthier fat composition and are rich in flavonols.
Eating dark chocolate appears to benefit blood pressure, cholesterol and cognitive health. A 1-ounce square is the amount to aim for. ‘Course you could pick up some of those flavanol benefits from tea, citrus fruit, red wine, apples, berries and legumes, but it’s kind of hard to let those slowly melt in your mouth as you savor the silky creaminess.
How to make an easy chocolate recipe
Make a tray of heavy aluminum foil. Sprinkle toppings on chocolate. Gently press the toppings onto the chocolate – make sure they touch chocolate so they stay put after you soften the chocolate. Warm in oven. That’s it. Seriously!
More stellar studs
- pumpkin seeds and cayenne
- peanuts and raisins
- walnuts and dried cherries
- sesame seeds and crystallized ginger
- hazelnuts and dried apricots
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Almond Studded Chocolate
Dress dark chocolate with your favorite nuts and fruit to make Almond Studded Chocolate. I used coconut and almonds in this quick-to-fix sweet.
- Prep Time: 10 minutes
- Cook Time: 5 minutess
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Dessert
- Method: oven
- Cuisine: American
- 1 3.5 – 4 oz bar dark chocolate, 70% cacao
- 2 tablespoons toasted almonds
- 1 tablespoon dried coconut
- dash sea salt
- Heat oven to 300 F.
- Place the chocolate bar on a piece of aluminum foil with 1-3 inches extra foil around each side. Pinch around the shape of bar to make a mold.
- Sprinkle the almonds and coconut over the bar, making sure each piece comes in contact with the chocolate. Sprinkle with salt.
- Place in oven for 5 minutes until chocolate is melted. Remove and chill until hardened. Peel off foil.
Dried apricots or cherries, raisins, crystallized ginger, peanuts, hazelnuts, pecans, pumpkin seeds or hazelnuts, choose your favorite combo.
- Serving Size: quarter of bar
- Calories: 180
Keywords: chocolate dessert, how to make a chocolate bar better, holiday chocolate gift,