Ingredients
9 ounces of dark chocolate or dark chocolate chips (**see note)
TOPPINGS
- nuts (I used almonds, pecans, and pistachios)
- seeds (I used pumpkin seeds)
- dried fruit (I used raisins, goji berries, dried figs)
- crystalized ginger (like this)
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Melt chocolate in a double boiler. (I use a glass bowl fitted over a small pot.)
- Spoon small circles of chocolate onto parchment paper until all chocolate is gone. Top with desired nuts, seeds, and fruits.
- Allow chocolates to set. Placing in fridge can speed up the process.
Notes
- You can use any dark chocolate bars or dark chocolate chips that you like. The sweetness of your dark chocolate snacks will be determined by the type of chocolate that you use.
- If your chocolate is too runny after melting, allow it to cool for a few minutes. I have noticed if you spoon your chocolate on while too runny, the snacks can turn out too thin and the cocoa butter from the chocolate can separate as it cools, leaving streaks on the surface.
