“High cocoa content chocolate is rich in magnesium among other minerals. Magnesium helps with relaxation, sleep hormone balance as well as increased energy levels.”
So it’s a win win. I know what I’m doing this weekend.
Ingredients
- 150g 70% best-quality dark chocolate, broken into pieces
- 30g shelled pistachios
- 20g walnuts, roughly chopped
- 1⁄2 teaspoon sea salt
Directions
- Line a medium baking tray with baking paper.
- Place the broken-up dark chocolate in a heatproof bowl and set it over a saucepan of simmering water (making sure the bowl doesn’t touch the water).
- Stir from time to time, until the chocolate has completely melted.
- Pour the melted chocolate into the prepared baking tray and spread it out to a thin, even layer.
- Scatter the pistachios, walnuts and sea salt all over.
- Place the baking tray in the fridge and leave the nutty chocolate to set hard (about 30 minutes).
- Remove it from the fridge and break it into bite-sized pieces.
Keep these ready-to-go treats in an airtight container for up to 2 weeks.
