Cherry Almond Clusters
Read my review of this recipe.
Ingredients:
- 1 cup toasted almonds, coarsely chopped
- 1/2 cup dried cherries, coarsely chopped
- 6 ounces dark chocolate, finely chopped
Directions:
In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
Melt 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. When chocolate in melted, remove from the heat and stir the fruit-nut mixture. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
Makes about 12 clusters.
Nutrition:
Substitutions:
I make this recipe to use up the end of the dried fruit and nut mixture that Seth loves. The end up the bag usually ends up raisins, almonds, and peanuts so that’s what I mix into the chocolate. I don’t even bother chopping the mix-ins.
Recipe courtesy of Ellie Krieger.