American Nutritionist Ellie Krieger is the host of Healthy Appetite on the Food Network, and Ellie’s Real Good Food on PBS. She worked as a New York model in her youth, which inspired her to find a way to keep her love of food compatible with a trim figure. “When I was in college I had an illegal hot plate and toaster oven. I loved making lasagna in my dorm room!”
Here she has created a special sweet treat that would make a lovely Valentine gift, using only 3 ingredients and no baking! You toast whole almonds in a dry pan, then chop and add to dried cherries in a bowl. Melt some dark chocolate in a double boiler and stir in the fruit and nuts. Drop by tablespoons onto a baking sheet, refrigerate briefly to set and you’re done!
This tastes like a sophisticated version of a favorite childhood candy bar, the Chunky, which was a smallish cube of chocolate filled with peanuts and raisins in a silver wrapper. As simple as Ellie’s recipe is, you can simplify further by buying already toasted slivered almonds, and melting your chocolate in the microwave. Now we’re talking a matter of minutes to put this together! Remember all dark chocolate is not created equal; I would only use one that I would enjoy snacking on all by itself. Some high cacao content chocolate would be great combined with sugar and butter in a baked good, but a little bitter by itself. I found all three of my ingredients at Trader Joes (see photo below) The Belgian chocolate has bits of almond already in it!
1 cup toasted almonds, coarsely chopped
1/2 cup dried cherries, coarsely chopped (dried cranberries would do in a pinch)
6 ounces dark chocolate, finely chopped
In a medium bowl, toss together almonds and cherries.Melt half the chocolate in a double boiler over simmering water stirring frequently. Remove from the heat and stir in the rest of the chocolate.
Stir fruit and nut mixture into the melted chocolate. Spoon out heaping tablespoon sized clusters onto a parchment paper lined baking sheet about one inch apart. Put into the refrigerator for 15 minutes to set. Store and serve at room temperature. Makes 12 clusters. Doubles easily.
Note: I think next time (i.e. next week) I’ll chop the slivered almonds for a smoother looking cluster.
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