I’ve always been a sucker for a chocolate bark, but sometimes the thin nature of it melting in your hands can make it awkward to eat or store. These chocolate coins are the easy solution, with all the flavours you love in a convenient bite, made picture perfect.
Chocolate Coins
I’ve always been a sucker for a chocolate bark, but sometimes the thin nature of it melting in your hands can make it awkward to eat or store. These chocolate coins are the easy solution, with all the flavours you love in a convenient bite, made picture perfect.
Course: Snacks, DessertCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
5
minutesSetting Time
1
minute
Cook Mode
Keep the screen of your device on
Ingredients
2 tbs 2 flaked almonds
1 tbs 1 pumpkin seeds (pepitas)
2 tbs 2 cranberries, roughly chopped
100 g 100 dark chocolate
1/4 tsp 1/4 salt
Directions
- Place the almonds and pepitas in a small frying pan and toast for a few minutes until golden. Set aside, then stir through cranberries.
- Break the chocolate into pieces and add to a microwave-safe bowl. Heat in 15-30 second bursts, stirring after each burst, until the chocolate is almost melted. Stir again after microwaving until the chocolate melts completely.
- Divide chocolate between 6-12 holes of a silicone muffin tray or a lined baking tray.
- Top each round with nut mixture, sprinkle over salt and freeze for 1-2 hours or until set. Enjoy!
