I’m on a “bite” kick lately. I love perfectly portioned and bite sized. Easy for me, easy for kids. Food and Nutrition magazine has a test kitchen, where dietitians and dietetic students try out recipes and give feedback on what we would change.
A recent recipe to test involved a delicious little morsel of a cherry chocolate almond cluster. My job as a tester was to either test the recipe as is or make small changes to make a variation to fit our tastes.
This is exactly what my taste buds wanted. I absolutely encourage you to eat chocolate, dark chocolate. This happens to be 53% cacao. Dark chocolate comes in differing percentages. The higher the percentage, the more bitter the chocolate. So, this one is pretty good on the taste buds.
These are a cinch to make. I used a silicon square bite size mold, but they can be dropped into small drops on a piece of parchment paper. I added raw unsalted almonds and dried tart cherries to the top. Three ingredients, simple, satisfying.
- ½ cup dark chocolate chips
- 2 Tablespoons dried tart cherries
- ¼ cup raw almonds, roughly chopped
- Place chocolate chips in a microwave safe bowl and microwave in 20 seconds bursts, stirring after each time - until melted
- Pour 2 teaspoons melted chocolate into each mold
- Top with 2-3 cherries and 2-3 chopped almonds
- Refrigerate until solid, about 2 hours
- Keep in refrigerator to prevent melting
Adapted from: http://www.foodandnutrition.org/Almonds/Salted-Dark-Chocolate-and-Cherry-Almond-Clusters/