As the days of fasting continue, I find myself having chocolate cravings- Snickers, Twix, Crunchie. Oh so yummy, but oh so bad for the waistline. I’ve been holding back, but last night was just too unbearable. I had to have a chocolate fix right then and there. I quickly scoured my kitchen cupboards to find something and I came across a bar of Lindt’s 70% Cocoa Dark Chocolate bar. Perfect! I also came across a box of Baker’s Secret Semi Sweet baking chocolate. Even better! I wanted to have some texture to my chocolate fix, so I threw together a dash of this, a handfull of that and came up with bite sized crunchy chocolately goodness.
Crunch Chocolatey Bites
1 Weetabix biscuit, crushed
2 Tbsp unsweetened coconut flakes
2 tsp almond slivers
4 squares of Lindt’s 70% Cocoa Dark Chocolate bar (should be about an ounce)
2 ounces of semi-sweet baking chocolate
Crush the Weetabix biscuit in a bowl and mix in the coconut flakes and almond slivers. Set aside. On the stove, create a double boiler- put a small pot on the stove with some (don’t fill it up all the way because you do not want the water to touch the chocolate) water and let it simmer. In a small steel bowl, break the chocolate into pieces and place on top of the small pot. Stir until the chocolate has melted. Pour the melted chocolate into the Weetabix, coconut and almond mixture. Stir well. Using a round 1/4 tsp measuring spoon, scoop out the mixture onto a parchment paper lined cookie sheet. Set aside to firm up. Once firm to the touch, put the tray in the fridge for 1-2 hours.