When it comes to healthy snacks, it doesn’t get much tastier than this. The winning combo of dark chocolate, fruit and nut not only tastes divine but it also helps you to live longer. Even if you’re a dark chocolate hater (which I used to be) you’ll love these! They can be prepared in advance and stored in the fridge for up to 2-3 days.
Rice cakes – lightly salted work best
Dark chocolate – the higher the percentage of cocoa the better
Dried fruits – raisins and cranberries work well
Nuts – for optimum health benefits opt away from roasted
Sea salt flakes – optional, for sprinkling on the top.
- Melt the dark chocolate
My favourite method is over a ‘bain marie’, which is a pan of simmering water with a heat-proof bowl on top. If using this method make sure the bowl does not touch the water. You could also do this in the microwave, but make sure to stir every 30 secs and use a microwave-safe heat-proof bowl.
- Smoother over rice cakes
The best tools for this are a spoon (for drizzling) and a spatula (for scraping the bowl down), you may also want to use the back of the spoon for spreading out the chocolate. Make sure you leave a little dark chocolate behind for drizzling at the end.
- Top with fruit and nuts
You may want to coarsely dice the nuts beforehand as they can be quite chunky. Make sure you get a good balance of fruit to nut, for optimum sweetness and crunch!
- Drizzle with chocolate
With the remaining melted dark chocolate, drizzle the rice cakes to add a ‘good enough to eat’ look. You can use a fork or spoon for best drizzling, remember to scrape the bowl down, too, making sure nothing goes to waste!
- Sprinkle with salt
Rub the sea salt flakes between your fingers whilst sprinkling to break them up a little; they can be quite coarse.
- Setting time
Put the finished rice cakes in the fridge to set quicker, or leave out if you have more time (and will power!). Store in an airtight container for up to 2-3 days.