Recipe courtesy of So Easy, John Wiley & Sons, Inc., ©2009.
By Ellie Krieger
Total Fat 10g
Saturated Fat 3g
Total Carbohydrate 15g
Dietary Fiber 2g
1 cup(s) whole roasted almonds, coarsely chopped
1/2 cup(s) dried cherries, coarsely chopped
6 ounce(s) (60-70 %) dark or bittersweet chocolate, finely chopped ( use a vegan Chocolate by Guittard, Extra Dark Chocolate Chips)
In a medium bowl, toss together the almonds and cherries. Line a baking sheet with wax paper
Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently; make sure the water is not touching the top pan. Remove the double boiler from the heat, and stir in the rest of the chocolate until melted. Remove the top pan with the chocolate in it, gently wipe the bottom of it, and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on to of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon-size clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to cook and set for about 20 minutes. Store and serve at room temperature.
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