Chocolate is the best dessert one could have-ofcourse in moderation. Dark chocolate (70-80%) is even better. Dark chocolate is rich in antioxidants, iron and magnesium. Studies have shown that dark chocolate improves blood flow and controls high blood pressure. In my world dark chocolate is healthy, use good quality sugar free chocolate and you are good.
I have spoken previously about healthy chocolate barks and why it is a great energy snack.
You can see my Roasted Nuts Chocolate Bars and Seeds Nutty Chocolate barks recipes. Today it is another way of consuming chocolate. Heart healthy, omega rich walnuts dipped in glazy dark chocolate-a guilt free snack.
One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin. That’s why it is so so so amazing to unite Dark Chocolate and Walnuts and make these.Dark Chocolate Walnuts, is a great idea to suffice a sweet tooth without worrying about weight gain and it is so easy to make. I have seen recipes where vanilla essence, walnut oil and cocoa powder is used, but I wanted to keep it as simple as possible. Melt chocolate and coat walnuts and let it sit in the freezer. That’s it- Could not get easier than this.
Ingredients:1 bar/100 grams dark chocolate (70-85%)1 cup shelled walnutsMethod:Take a baking tray or a plate. Line it with parchment paper or even kitchen foil will do.Chop chocolate roughly. Melt it in microwave for 20 seconds. You might need to do it for more 10 seconds. Make sure that chocolate doesn’t burn and is melted properly.Mix walnuts in melted chocolate. Coat the walnuts properly. Spoon each walnut on the lined tray. Keep the tray in the freezer for 10 minutes.Remove from the sheet and store it air tight container in the fridge.
Notes:You can use milk chocolate or white chocolate too for this recipe. Or you can mix all three chocolates and use.Same can be done with any other nuts like almonds, cashews or pistachios.
