This nutritious and delicious dessert comes to YHIOYP courtesy of Wendy Bazilian @eatmovebe and at wendybazilian.com, author of The SuperFoods Rx Diet. She calls this a super-easy recipe that you can adapt to your own tastes. It’s a simple recipe, with nuts and chocolate to nourish and satisfy your heart, mind, and taste buds! If you’re planning on a special dessert for a special dinner, this one is a great choice.
- 3 c. premium walnut halves
- 16 oz. (approx.) dark chocolate (at least 75% cocoa)
- 1/2 tsp. cinnamon
Optional:
- 1/2 c. unsweetened shredded coconut
- 1/2 c. 100% non-alkalized cocoa powder
- 1 tsp. cinnamon
Place walnuts on a baking sheet and toast 8-10 minutes at 350F. Stay very close by, and keep your eyes on the walnuts while they toast, especially for the last 5 minutes. Nuts can go from almost ready to burnt-beyond-recognition in a flash.
Line two sheet pans or cookie sheets with parchment paper, and pour on the toasted walnuts. Let cool completely. For best results, allow them to cool at room temperature, and then chill further in freezer for 10-15 minutes before covering with warmed chocolate.
Break chocolate into chunks, place in a metal bowl or double boiler over simmering hot water, and stir occasionally until completely melted. Add one-half tsp. cinnamon as the chocolate begins to melt. Continue to stir occasionally.
Place approximately half the walnuts in a medium bowl, and pour half the melted chocolate over them, stirring gently until they are completely covered. Transfer these chocolate-covered walnuts onto the parchment paper. Moving quickly now, place remaining walnuts in the bowl, cover with remaining chocolate, stir as before, and transfer to the second baking sheet.
Use 2 forks (or wooden skewers or toothpicks) to spread out the walnuts, separating them enough so they are not touching one another. Then place the baking sheets in the refrigerator for 25-30 minutes.
You can stop here if you like, or you can take it one step further and cover the dark chocolate walnuts with either shredded coconut or a mix of cocoa powder + cinnamon. Prepare a small bowl of each, and toss the desired amount of chocolate-covered walnuts in each bowl until coated. Serve in a beautiful bowl, or a small decorative plate, or martini glasses, or a candy dish, or small paper muffin cups.
Store in a sealed container at room temperature or in the refrigerator for up to 2 weeks. Feel lucky.