Chocolate-Coated Nuts

Little bites of indulgence

Some recipes win us over by how simple they are and, once made, become small pleasures to repeat without restraint… or almost.

That is exactly what happened to me with these nuts coated in dark chocolate and raw cocoa.

I had come across the idea on social media and, I will admit, it immediately caught my attention. I had to try it to find out what it would be like. What a lovely surprise.

Since taking an interest in raw food, I have discovered another way of approaching ingredients and making the most of their natural qualities.

For those not yet familiar with it, raw food favors ingredients that are uncooked or prepared at low temperature, generally not above 42 to 48 °C depending on the practice. The idea is to limit heavy processing and cooking, while keeping as much of the nutritional quality of the food as possible.

And this little treat struck me as a particularly good way to bring together the pleasure of chocolate and the benefits of nuts.

Almonds, hazelnuts, pecans… take your pick. Personally I love almonds, not least for their plant protein, fiber, vitamin E and good fats.

The principle is almost disarmingly simple: coat the nuts in melted dark chocolate, then roll them in raw cocoa or, quite simply, in unsweetened cocoa powder.

So what exactly is raw cocoa?

It is an ingredient I am particularly fond of and wanted to introduce you to.

Unlike conventional cocoa, whose beans are generally roasted, so-called raw cocoa is made from beans that have not been through that roasting step. They may still have been fermented, dried and then processed into a powder. The aim is to limit exposure to high temperatures.

Raw cocoa has an intense flavor, sometimes slightly fruity, with a fine bitterness that pairs wonderfully with dark chocolate.

But what also interests me is how nutritious it is. It provides in particular:

• Magnesium, which contributes to normal muscle and nerve function.
• Iron, which contributes to the transport of oxygen in the body.
• Copper and manganese, two minerals involved in various protective and functional mechanisms.
• Fiber, useful for digestion.
• Polyphenols, naturally occurring compounds with antioxidant properties.

Raw cocoa is no miracle food, of course, but it is an interesting ingredient to bring into our diet while enjoying ourselves. Plain unsweetened cocoa has fine nutritional qualities of its own.

Which chocolate should you choose?

This is where you can adapt the recipe to your own taste.

If you like very intense chocolate, try a 90% dark chocolate. Its low sugar content makes for particularly chocolatey bites, with a fine bitterness I love.

One piece of advice though: some 90% chocolates are quite thick once melted. To make coating your almonds or hazelnuts easier, you can stir in about 5 to 10% deodorized coconut oil or cocoa butter, relative to the weight of the chocolate.

That will make the chocolate more fluid and more pleasant to work with.

You can of course choose a 70% chocolate, or a milder baking chocolate. What matters is enjoying yourself and finding the balance that suits you.

And for the final touch, that raw cocoa wraps each nut in a light dusting. I love the contrast between the crunch of the almond, the chocolate around it and that cocoa note lingering in the mouth.

A very simple treat, and all the better for it

What I particularly like about this recipe is that it asks for no great preparation and no complicated technique.

A few ingredients, a few minutes of work, a little resting time for the chocolate to firm up, and there you have delicious bites ready to eat.

I find them perfect with tea or coffee, for an afternoon break, or simply when the urge for something chocolatey comes along.

And it has to be said, it is often these very simple things that give us the most pleasure.

With a very dark chocolate you get a treat that is low in sugar and brings together the nutritional qualities of nuts and cocoa. Another way of enjoying yourself, without reaching for complicated preparations.