Recipes

VIDEO Recipe: Fruit and Nut Chocolate Clusters

By Robyn Flipse

This chunky fruit-and-nut cluster is a perfect addition to your holiday baking repertoire. Darker chocolate contains far more disease-fighting antioxidants than milk chocolate, so aim for one with at least 54 percent cacao. In fact, 65 percent or higher would be even better. You can use any combination of your favorite dried fruit bits and toasted nuts to make endless versions of this easy but indulgent treat.

Makes about 24 clusters (1 per serving)

Ingredients
1/2 cup each dried cranberries, blueberries and cherries (coarsely chop if larger than a pea)
1/2 cup natural sliced almonds, toasted
1/2 cup chopped walnuts, toasted
10 ounces dark chocolate (at least 54 percent cacao)

Directions
1. Line a baking sheet with waxed paper and set aside. 

2. Mix dried fruit bits and nuts together in a small bowl; set aside.

3. Melt chocolate in a double boiler over simmering water (or in a glass bowl in the microwave).

4. Add fruit-and-nut mixture to melted chocolate and stir lightly to combine. 

5. Scoop tablespoon-sized clusters of mixture and place on waxed paper, 1 inch apart.

6. Refrigerate for 30 minutes or until set.

7. Serve clusters and store at room temperature. (They can also be refrigerated if chocolate becomes too soft.)

Nutrition information (per serving) 120 calories; 1 g protein; 14 g carbohydrates; 6.5 g fat; 2.5 g saturated fat; 1 mg cholesterol; 0 mg sodium; 15 mg calcium; 1 mg iron; 90 IU vitamin A; 0 mg vitamin C; 2 g fiber 

Robyn Flipse is a registered dietitian and cultural anthropologist who has a fascination with what we eat and why. She is a consultant, writer and media spokeswoman on all things related to food, diet and nutrition.

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