by Skinny Ms.
Dark chocolate is rich in flavonoids, which may help in lowering blood pressure and improving blood flow to the brain and heart. These dark chocolate nut clusters contain vitamin E, copper, and manganese. The combination of delicious chocolate and nut is sweet, salty, and features a satisfying crunch. It is one of our favorite desserts and is perfect when you get that “gotta have it” craving for chocolate!
Delicious chocolate foods are often off-limits for those watching their weight or focusing on better health. Unfortunately, when you deprive yourself of your favorite foods, you feel cranky and irritable. It can even result in a binge in which you eat far too much of your favorite things. You are better off enjoying a tiny indulgence here and there to keep you feeling satisfied.
The great thing about these treats is they are made with dark chocolate and nuts. They taste great, but provide a number health benefits, too. Many health experts recommend indulging in a little dark chocolate on a regular basis because of the antioxidants. These nut clusters taste sweet and creamy with a little salt and crunch, but they are still good for you.
Yield: 12 servings | Serving Size: 2 clusters | Calories: 106 | Previous Points: 2 | Points Plus: 3 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 48mg | Carbohydrates: 5g | Dietary Fiber: 2g | Sugars: 1g | Protein: 4g
- 1 cup roasted raw almonds, with skins
- 1 cup roasted raw pistachios
- 1/2 cup dark chocolate or bittersweet chocolate chips
- 1/2 teaspoon Kosher or sea salt
Preheat oven to 325°.
Line a rimmed cookie sheet with parchment paper; evenly spread almonds and pistachios onto sheet. Roast 12 minutes. Cool to room temperature.
In a medium saucepan, combine chocolate and salt; melt over low heat, stir until completely melted, about 3–4 minutes. Add almonds and pistachios to chocolate; toss to cover. Pour chocolate covered nuts onto the same lined cookie sheet; spread flat, but keep nuts next to each other in order to form clusters.
Allow to cool at room temperature; refrigerate 30 minutes if chocolate is still sticky. Break into 1- to 2-inch pieces. Store in an airtight container for up to 3 days.
Tip: If the temperature is warm outside, store in the refrigerator.
This recipe can be found in our new cookbook, Skinny Ms. Superfoods!
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