It’s worth finding chocolate with 85% cocoa solids for these treats. They are full of polyphenols that your gut bugs will love, the almonds add some protein and crunch and the raisins bring sweetness and extra fibre, too.
100g plain dark chocolate (around 85% cocoa solids)
25g toasted flaked almonds
1. Line a baking tray with nonstick baking paper.
2. Break the chocolate into squares and place in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl is not touching the water. Melt slowly for about 5 minutes, stirring occasionally. Alternatively, microwave on high for 1-2 minutes, or until almost fully melted, then stir. Do not allow to overheat or burn.
3. Carefully remove the hot bowl and, using a teaspoon, pour 20 individual spoonfuls of the melted chocolate on to the tray, well spaced.
4. Scatter the almonds and raisins on top of the melted chocolate then leave to set for a few hours.
5. Using a knife, gently prise the pennies from the baking paper. Place in a lidded container and store for up to a week in a cool place.
COOK’S TIPS If you are toasting your own almonds, leave to cool before sprinkling over the melted chocolate. You can also use dried cranberries instead of raisins, if you prefer, but do try to track down varieties containing less sugar. If you think you might be tempted to eat too many of the chocolate pennies, make just half a batch at a time.
ON 5:2 NON-FAST DAYS Enjoy a larger portion.
NUTRITION PER SERVING CALS 38, PROTEIN 0.5g, FAT 2g, FIBRE 0g, CARBS 4g
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