Dark chocolate is rich in flavonoids, which may help in lowering blood pressure and improving blood flow to the brain and heart. Enjoy this treat, and get a beneficial amount of vitamin E, copper, and manganese.
1 cup roasted raw almonds, with skins 1 cup roasted raw pistachios 1/2 cup dark chocolate chips (SunSpire Grain Sweetened Dark Chocolate Baking Chips were used) 1/2 teaspoon sea salt (Fleur de Sel recommended) Preheat oven to 325°.
Line a rimmed cookie sheet with parchment paper; evenly spread almonds and pistachios onto sheet. Roast 12 minutes. Cool at room temperature.
In a medium saucepan, combine chocolate and salt; melt over low heat, while stirring, until completely melted, 3–4 minutes. Add almonds and pistachios to chocolate; toss to cover. Pour chocolate-covered nuts onto the same lined cookie sheet; spread flat, but keep nuts next to each other in order to form 1 piece.
Allow to cool at room temperature; refrigerate 30 minutes if chocolate is still sticky. Break into 1- to 2-inch pieces. Store in an airtight container for up to 3 days.
Tip: If the temperature is warm outside, store in the refrigerator.
Nutritional Data Calories: 106 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 48mg Carbohydrates: 5g Dietary Fiber: 2g Sugars: 1g Protein: 4g
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