Almond Chocolate Crunch
A simple, healthy and nutty chocolate crunch
prep time 15 mins
total time 45 mins
makes 12
These chocolate crunch almond based treats are super tasty, and also a healthy option to make at home for a special treat. I love the idea of making these as gifts at Christmas time especially, because of the addition of cranberries. You can switch these cranberries for any dried fruit, such as dates, raisins or apricots, for any occasion or time of year. The dark chocolate and coconut oil coating mix together with the nuts and fruits for a flavour explosion in the mouth. They’re simple and fun to make, and even better when shared with family and friends.
All you’ll need is:
100g dark vegan chocolate
½ tsp coconut oil
100g blanched almonds, very roughly chopped
25g dried cranberries, roughly chopped
Pinch of sea salt
Start by preparing a baking sheet with baking paper or a silicone sheet. Next prepare your fruit and nuts by thinly slicing up the almonds and cranberries into bite-sized chunks. It works really well to have slight variety in the chunkiness of the nuts and fruit.
Melt the chocolate and coconut oil in the microwave in short bursts (or over a pan of boiling water). Once fully melted, stir through to combine, and you should have a beautifully glossy chocolate mixture.
Stir in the cranberries and almonds, making sure everything is evenly coated. Add in a pinch of sea salt to taste, and start layering up your clusters! You can do these in whatever shape you like, but I opted for baton shaped chocolate crunches. Another good shape would be a round cluster. You should be able to make around 12.
Allow to set at room temperature and enjoy!
INGREDIENTS
100g dark vegan chocolate
½ tsp coconut oil
100g blanched almonds, very roughly chopped
25g dried cranberries, roughly chopped
Pinch of sea salt
METHOD
Line a baking sheet with silicone or parchment paper.
Add the chocolate and coconut oil into a heatproof bowl. Place in a microwave and zap in 30 seconds bursts, checking in between. Once melted, stir well to incorporate the coconut oil, it should go nice and glossy. Alternatively, if you don’t have a microwave, heat the chocolate and coconut oil in a bowl over a pan of boiling water.
Mix through the almonds, sea salt and cranberries, and place on the baking sheet in 12 baton shapes, but can be clusters if you prefer!
Allow to set at room temperature. Share and enjoy!
notes
Store in an airtight container.
If gifting, pop these into a jar and secure with a pretty red ribbon for a festive treat!
Swap the cranberries for dates, apricots, raisins or even add in some seeds for a different flavour and texture.
