Dark chocolate offers stress-busting antioxidants, while cranberries may help fend off winter colds and fight stomach bugs.
100g dark chocolate (e.g. Green & Blacks or any good quality chocolate 70% cocoa solids or above)
1 tsp maple syrup (optional)
20g dried cranberries or dried cherries
25g ready to eat apricots
40g pecan nuts coarsely chopped
40g flaked almonds
1. Melt the chocolate in a glass bowl set in shallow water over a low heat until melted. Alternatively melt it in the microwave - heat it on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
2. Stir in the maple syrup if using.
3. Stir in the cranberries, pecans and almonds and coat thoroughly in chocolate.
4. Immediately drop by level teaspoonful onto a wax paper-lined baking sheet spoon or spoon into 10-12 cake cases.
5.Chill in the fridge until chocolate is set, about 30 minutes.
These are delicious and ideal as a sweet treat following your Christmas meal if you don’t want a heavy pudding. Or serve with tea / coffee later.