Salted Chocolate Walnut + Almond Bites

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What’s life without a little sweetness? These little bites are so simple to make… don’t be scared off by the double boiler!

The antioxidants in the dark chocolate help to mitigate the effects of inflammation and promote vascular integrity. Walnuts have been found to improve the signaling between neurons in the brain and to promote neurogenesis, the production of neurons. 


Be sure to use dark chocolate for this recipe and not milk. While milk chocolate is very tasty, the milk has a protein called casein that binds to many of the antioxidants in the chocolate rendering them unusable to our bodies.

Ingredients

• 5 oz dark chocolate, 72% or higher
  
• ½ c toasted walnuts, chopped
  
• ½ c toasted almonds, chopped
  
• ¼ c dried cherries, chopped (optional) 
  
• Finishing salt like Maldon
  

Directions:

1. Melt chocolate in a double boiler. 
   
2. In a medium bowl mix walnuts, almonds and cherries (if using) together. Add the melted chocolate and stir to thoroughly combine everything.
   
3. Using a spoon, scoop tablespoon sized amounts of the mixture onto a baking sheet or into small, silicone molds. 
   
4. Sprinkle on a finishing salt and set aside to cool until firm. If you can’t wait, place in the refrigerator to cool and set for about 20-30 minutes. 
   

Yields: Approximately 20 pieces


Notes:

• To toast nuts, preheat the oven to 325°F. Toast nuts for 12-14 minutes until they are lightly browned and smell fragrant. The almonds usually take longer so consider putting them on separate trays. 
  
  
• Note that chocolate that has been cooled in the refrigerator will develop a “bloom” on it in a day or so. This is harmless but doesn’t look as aesthetically pleasing