Crunchy nuts and chocolate, small single-servings, very easy with little cooking plus the microwave to melt the chocolate. The chocolate crunch is just a kind of small enriched and delicious crunchy treat with the addition of chocolate. A snack to always carry in your bag as a hunger-breaker for the most gluttonous. But what do we know about chocolate? What is certain is that it is made of cocoa mass, a combination of dried seed extracts and cocoa butter, then sugar and more cocoa butter are added. While white chocolate does not contain cocoa seed extracts but only cocoa butter, sugar, and milk powder. During processing, chocolate bar manufacturers add soy or rapeseed lecithin as an emulsifier, while the more serious ones add non-GMO products without adding other vegetable fats. This simply explains the difference in the final price of chocolate and, of course, the better quality and the result is tastier chocolate.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 294.58 (Kcal)
- Carbohydrates 21.24 (g) of which sugars 5.18 (g)
- Proteins 7.67 (g)
- Fat 21.07 (g) of which saturated 8.23 (g)of which unsaturated 11.73 (g)
- Fibers 6.54 (g)
- Sodium 11.10 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 oz oz almonds
- 1.8 oz oz sesame seeds (white and black)
- 0.7 oz oz pistachio
- 0.7 oz oz pumpkin seeds
- 1 oz oz raisins
- 1 oz oz dried cranberries
- 2 tablespoons honey
- 4.6 oz oz dark chocolate
Tools
- Muffin Liners
- Glass
- Spoon
- Microwave
Steps
In a bowl, mix the nuts with two tablespoons of honey, divide it into paper and silicone muffin liners. Bake them for 20 minutes at 340°F (170°C) and then let them cool. Naturally, this is the nuts mix I used, but you can change the ingredients according to your taste; you can add dried apricots or walnuts but always keep the total weight of the nuts the same.
Put the dark chocolate in a glass and melt it in the microwave or in a double boiler.
With a spoon, distribute the chocolate over each crunchy piece.
Let cool for another hour, the time it takes for the chocolate to solidify again.
Here it is, the crunchy nuts and chocolate ready.
