Almond & Peanut Chocolate Heaven
By Lisa Starr, Meatland
Ingredients
100 grams natural almonds with skin100 grams shelled peanuts (see notes for options)2 tablespoons maple syrup OR golden syrupMaldon salt200 - 250g dark chocolate (I only use 60%)
Directions1: Combine nuts and syrup and toss to coat, add a generous sprinkle of Maldon salt then cook on high heat in an air-fryer for 5 minutes OR spread out on a paper-lined cookie sheet and roast at 180 C for approximately 20 minutes or till well toasted.2: Melt chocolate in the microwave and stir till smooth, add most of the nuts leaving some to garnish, and stir to coat completely.3: Spread over a baking sheet, add remaining nuts and place in freezer.4: Break into bark to serve and try your very best not to eat all in one go!!!
Cooks NotesI love the almonds and peanuts combination but I've also tried hazelnuts, and cashew nuts, and both are spectacular too. I've shared this recipe with a friend who uses the syrup-baked almonds and then tops the bark with toasted, salted pumpkin and sesame seeds. Quite amazingly delicious, quick and super impressive. Use a paper liner in your air-fryer if possible for easy clean up.
ENJOY!
The easiest way to open a Coconut is to whisper it a joke & it will crack up with laughter
 The easiest way to open a Coconut is to whisper it a joke & it will crack up with laughter |
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