From Chocolate Recipes by David Nagy · Food & Beverage

Chocolate & Nut Squares

Published

 
Ingredients
  • 1/3 cup each: whole cashews, slivered almonds & chopped pecans
  • 1 TBSP seeds: sunflower and/or pumpkin
  • 1 TBSP dried cranberries or raisins
  • 1/8 cup coconut flakes
  • 300g 70% dark chocolate
  • Parchment paper
Directions
  1. Melt the chocolate a pour half in a layer on the bottom of a loaf pan lined with parchment paper.
  2. Evenly distribute the cashews, almonds, pecans, seeds, coconut flakes and cranberries.
  3. Pour the rest of the chocolate on top and lightly shake it to mix the chocolate through.
  4. Place the tin in the fridge for 30 minutes or until the chocolate has set.