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Chocolate-Cinnamon Covered Walnuts (recipe)

by Wendy on February 25, 2014

Image about Walnuts Cinnamon Chocolate | Bazilian

Here  is a super easy recipe and can be adapted to suit your own tastes, too!  Even though there are a few steps, they’re simple once and so well worth it!

This recipe features heart-healthy walnuts and 75% dark chocolate, but do note, this is a sweet treat!  It’s fun to put some good nutrition in our delicious treats too!

INGREDIENTS:

  • 3 cups premium walnut halves
  • 16 ounces (approx.) dark chocolate (I choose 75% cocoa or higher)
  • 1/2 cup unsweetened shredded coconut (optional)
  • 1/2 cup 100% non-alkalized cocoa powder
  • 1-1/2 teaspoons cinnamon (1/2 teaspoon + 1 teaspoon)

INSTRUCTIONS:

Place walnuts on a baking sheet and toast for 8-10 minutes at 350 degrees F.  (I have a large countertop convection oven that I will sometime toast on a medium toast cycle for 6-8 minutes.)  Be sure to keep your eyes on the walnuts (stay close by) as they toast.  Nuts go from almost done to done to burnt very quickly.

Line two sheet pans (cookie sheets) with parchment paper and pour the toasted walnuts onto the pan. Let them cool completely.  For best results, let them cool and then chill them for about 10-15 minutes in the freezer (best) or refrigerator before pouring the warm chocolate over them (below). 

In a metal bowl (or double boiler), put chocolate (broken into chunks) over simmering hot water and leave until its melted completely, adding 1/2 teaspoon cinnamon (optional) when the chocolate starts melting. Stir occasionally.

Place approximately half of the walnuts into a medium bowl and pour half of the chocolate over the walnuts, stirring gently until they are completely coated.  Transfer the walnuts back onto the parchment paper and moving fairly quickly, place the other half of the walnuts into the bowl, pour the remaining chocolate over, stir, and transfer to the second baking sheet as you did with the first half.

Take two forks (wooden skewers or toothpicks work fine too) and spread out and separate the walnuts so they are not touching on the baking sheet.  Then place the sheets into the refrigerator for 25-30 minutes. I aim to arrange most of the walnut halves so they rest with the groovy (dome side) upward to maximize their ‘pretty factor’ when cooled. 

To ‘finish’ the dark chocolate walnuts (optional):  place the 100% cocoa power + 1 tsp cinnamon in small bowl and mix, and place the shredded coconut in another bowl.  Toss half of the chocolate covered walnuts (or however many you wish) into whichever of the toppings and lightly move them in the mixture until coated.  Transfer onto plates (doilies make them pretty), a glass candy dish, or into small paper muffin cups to serve and enjoy.  

They can be stored in a sealed container at room temperature or in the refrigerator for two weeks.

* And to enjoy them as a fun treat if you’re on a ‘resizing the body’ journey, pre-portion them in pairs (2 chocolate covered walnuts) and store each pair individually wrapped in the freezer. Get your chocolate fix on up to twice a week with these decadent treats that also offer some good nutrition, too!

 Image about Pouring melted chocolate over walnuts | Bazilian

Up close and personal with the melted chocolate and toasted walnuts. Oh boy, is it ever hard to keep my finger out of the chocolate bowl until ALL the walnuts have been coated in their warm chocolate blanket and they’re safely tucked into the refrigerator! (THEN. . .all bets off!)

 

Image about Chocolate covered walnuts rolled in cocoa and coconut | Bazilian

I like to box some of the finished beauties to bring to friends. These mini muffin cups and a little gift box are just the right size! You’ll notice here that I rolled some in unsweetened shredded coconut (fine shred) and some are tossed in the sweetened variety (yes, this kind has added sugar and are moister – this is a variety pack!) It all depends on my mood and to whom and how many I’ll be gifting. I left the others simply dipped in chocolate, not even rolled in the cocoa-cinnamon blend.

 

Image about Happy Wendy with Chocolate Covered Walnuts | Bazilian

Okay — of course, we save some to enjoy in the Bazilian household, too! 

 

 

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