Chocolate Spiced Almonds
To cook up a large feast, variety is as important as presentation, and you also don’t want to compromise on taste. It’s all about maximum impact, minimum fuss, and a good measure of healthfulness. These almonds are exactly that. Stir and heat them with a little coconut oil and maple syrup, then pour over dark melted chocolate and sprinkle a little paprika and cinnamon. You can have fun painting, spilling and sprinkling, they’re super simple and make for an impressive and colourful addition to a festive table.
- 50 gr almonds
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1 small bar dark chocolate, 40g eg Ombar
- Start by placing the almonds, coconut oil and maple syrup or honey in a flat based pan and stirring on low heat for 3-5 minutes. Arrange the toasted almonds on a slate or parchment paper.
- Melt the chocolate by breaking into pieces in a small glass bowl, add the coconut oil and immerse the bowl in a pan of boiling water. If it is taking time to melt, place the pan on the stove and leave it to melt on low heat.
- The consistency of the chocolate should be quite runny so you can pour easily – if it’s too thick, add more coconut oil. Now pour the chocolate over the almonds using a spoon, making any patterns or lines. Sprinkle and scatter paprika and cinnamon.
- Allow this to cool in the fridge or in a cool area for as long as possible, so that the almonds are crunchy and the chocolate can be broken.