Easy Dark Chocolate Covered Nuts Recipe
Why Dark Chocolate and Nuts
I must tell you that my idea of a recipe is use the healthiest ingredients in the easiest recipe possible that gives the tastiest dish.
I created this recipe because I could not find the right kind of nuts covered in the right kind of chocolate that are supposed to do the right kind of things to the human body to help us live happy, healthy and long lives. So I present you the world's easiest recipe for delicious chocolate covered nuts that will give you an almost guilt-free dessert or snack. That does not mean you can eat these without consequences if you are worried about your weight, but if you are more concerned with a healthy snack, then eat away!
This recipe is so quick I feel quilty even passing it on, but it was developed and executed by me in my own kitchen without any help from anyone else, and I can claim you will be better off having eaten it. Best of all you can make it in ten minutes and have it ready for a dessert or snack in about 30 minutes.
- One Bar of Dark Chocolate about 73%
- One Bar of Dark Chocolate about 88%
- 12 ounces of unsalted dry roasted almonds
- 12 ounces of walnuts unsalted baking chips
- 8 inch Pyrex glass baking dish with lid or similar and a tablespoon
- 1. Break the two chocolate bars into small pieces and put them in the glass baking dish.
- 2. Heat in the microwave for three minutes at about Power 6 making sure the mixture does not bubble. Stir any still hard pieces until melted.
- 3. Pour 3/4 of the nut mixture into the melted chocolate and stir until all the nuts are coated with chocolate.
- 4. Fill a tablespoon with the nut and chocolate mixture and place it on a wax paper covered baking tray.
- 5. Continue doing this until the first batch is finished. Add the remaining nuts and repeat.
- 6. Place the baking tray into the refrigerator and let it harden for about 20-30 minutes.
- 7. Don't forget to lick the bowl. Yumm!!
- Once the mixture has hardened in the refrigerator this nut treat is ready, but since there are no preservatives, the coating is soft, so beware of eating it in a warm area. I would not waste the little bits of chocolate that cling to your fingers. Need I say more?
Reasons for Using Dark Chocolate, Almonds and Walnuts
When I say I use dark chocolate in a recipe, it is not just dark, but really dark. It has to be 70% cocoa or more for it to be considered a health food. The benefits of really dark chocolate are it lowers blood pressure and cholesterol and it makes you really happy.
Why almonds and walnuts with my dark chocolate? I use almonds and walnuts, but other nuts have their own health benefits. Walnuts are high in omega 3 fatty acids, the good fat found in olive oil. So these nuts help protect against heart disease. Almonds also protect against heart disease, but they also contain lots of potassium, so they help lower blood pressure too.
What Got Us Started on Dark Chocolate
Milk Chocolate Came with a Warning
My husband is pre-diabetic, at least that is what he keeps telling himself, so we have to be really careful not to overload on sugar. Dark chocolate, the really dark kind, has a lot less sugar than any other kind of chocolate. The darker it is the less sugar it has and the more bitter it tastes.
My husband can eat 100% chocolate and love it. I, however, cannot get beyond 88%. After a while you get so use to the dark taste that you find milk chocolate unappealing. I kid you not. If you keep working on acquiring a taste for dark chocolate, one day you will say no to milk chocolate and mean it.
Change without Regret
I am a recipe modifier. I never look at a recipe and say I cannot eat that because it is not healthy for me. I say, instead, how can I change this recipe to make it healthier. I love pasta. My husband and I were once on a high carb diet consisting primarily of low fiber spaghetti dinners.
Once I decided to change to a higher fiber product, I first used the combination regular and whole wheat spaghetti, then I changed to whole wheat. I did the same with baking recipes. First I combined white with whole wheat flour and then switched to whole wheat flour. I have never regretted it for a minute and I really do love the taste of high fiber foods. When I go to an Italian restaurant I always ask if they have wheat spaghetti and they often do.
I eat less salt, less sugar and less bad fats and I never for a minute miss any of it. You can train your taste buds to like what is good for you . If you ease into it gradually you will never notice the exact moment when you no longer like what you use to eat. Start with this dark chocolate recipe. If you find it too dark for you, feel free to use less dark chocolate to begin with adding in the darker chocolate gradually. You will be rewarded with better health and greater satisfaction. Happy eating!
Suggestions - Feel Free to Modify
I have selected some books and products you might like.