A quick little sweet that is surprisingly tasty. I came up with this one for Christmas but it’s taken me a wee while to get the amounts right. I’ve been eating chocolate almonds for weeks!
125g blanched almonds
60g dark chocolate (2/3 of a bar)
1/2 cup of raisins
40g poppy seeds
1 1/2 tsp ground cinnamon
Melt the chocolate in a bowl over a pan of boiling water (you only need a little water in the pan – keep it from touching the bottom of the bowl). Once melted take it off the heat.
Add the almonds and raisins and stir until completely covered.
Put a sheet of greaseproof paper on a baking tray. Mix the poppy seeds and cinnamon in a bowl. Sprinkle a layer of seed mix on the paper, then spread the almonds and raisins evenly on top.
Sprinkle generously with remaining seeds. Put in the fridge to cool.
Once cooled break up into individual pieces (they’ll probably be all stuck together), eat, and enjoy.
Here’s a nice simple sweet snack to make that’s well tasty. And I dare you to not lick out the bowl when you’re done.
150g dark cooking chocolate (I used Dr Oetkers Continental Plain Chocolate)
50-75g of cornflakes
1/3 of a cup of almond flakes
1/2 tsp almond essence
( makes 8 )
Break up the chocolate and put it in a medium glass or ceramic bowl with almond essence. Put a medium pan on a high heat with about half an inch of water (so that it doesn’t touch the bottom of the bowl) and bring to the boil.
Remove from heat and stir chocolate until melted. Return to heat as needed to achieve this.
Add the cornflakes and stir in until completely covered by chocolate. How much you put in is up to you, but if they’re not covered properly the crunchies won’t hold together.
Stir in the almond flakes until mixed. Don’t worry too much about covering them with chocolate too.
Dish out into bun cases and then let cool completely. You can put them in the fridge if needed to cool them faster, it won’t make any difference to the flavour.
Enjoy with a nice cuppa char. 🙂