This is a very simple and effective way to get your snack in place for the week. The great thing about this recipe is that it is incredibly flexible. You can use your preferred nut butter and change the fruit to whatever you have in the cupboard!
- 175g 80Noir Ultra chocolate beads
- 3tbsp nut butter of choice
- 50g walnuts
- 50g dried cranberries
- Cooking oil spray
Preheat the oven to 170c /335f
Chop the walnuts, spray a couple of times with the oil and pop in the oven for 5-7 minutes until just toasted. Remove from the oven and allow to cool.
Place the chocolate beads and nut butter in a bowl over a pan of boiling water to melt. Use a whisk to combine until smooth and glossy. Remove from the heat.
Chop the cranberries and add most of them to the bowl with the walnuts. Mix until combined.
Place evenly into the spaces of a mini silicone cake mould, sprinkle the remaining cranberries on top. Pop the tray in the freezer for 15 minutes until set.
Once set remove from the freezer, store in an airtight container for up to 7 days- if they last that long!
Another great combination is raisin and salt roasted cashew (simply and one or two grinds of rock salt to the baking tray with the chopped nuts). You can even make them without the fruit and/or nuts if you like!