Here’s something you can reach for when that afternoon or evening snack attack hits.

A mix of dried sour cherries, toasted almonds and fibre buds covered in a coating of dark chocolate – tasty and healthy – assuming you don’t eat the whole bunch!

Dress them up and take them to a potluck or party. Try sprinkling a little somethin’, somethin’ on top as they’re drying – sea salt, chili lime salt, or hot pepper flakes.

When making these delicious chocolaty treats you can make them the Easy Peasy way or the Fancy Schmancy way.

Easy Peasy Dark Chocolate Haystacks

When you need to be quick about it, here’s the basics:

mix slivered almonds, dried cherries and fibre buds in a bowl
melt dark chocolate in microwave or over double boiler
mix chocolate and almond mix
drop onto lined cookie sheet, cool and serve

Fancy Schmancy Dark Chocolate Haystacks

If you want to boost the flavor and have a glossier chocolate coating that is almost like a hard shell and that won’t instantly melt in your fingers, there are two additional steps – toasting the almonds and tempering the chocolate. The following recipe includes both techniques.

Print Recipe

5 from 2 votes

Dark Chocolate, Cherry and Almond Haystacks

For an extra special touch, sprinkle hot pepper flakes,sea salt or Chili Lime Salt on top of the haystacks as they're cooling. And, of course, you can easily switch the dried cherries with dried blueberries or cranberries.

Prep : 30

Total Time: 30

Servings:

Ingredients

1 1/2 cups slivered almonds
1 cup dried sour cherries
1/2 cup fibre bud cereal
6 oz dark chocolate at least 70% cocoa

Instructions

Toast almonds by spreading in a single layer on a cookie sheet.
Place on center rack of oven at 325°F (165° C) for 5 to 7 minutes.
Watch carefully as they will turn from golden to dark brown very quickly.
Cool almonds then mix with sour cherries and fibre buds.
Chop chocolate into small even pieces.
Place two thirds of chocolate pieces in the top of a double boiler (or a glass bowl set on top of a pot with hot water).
Slowly melt the chocolate, stirring steadily with a rubber spatula.
Bring the chocolate to 115°F (46°C); remove from heat. The chocolate may not be totally liquid, but it will melt as it is stirred.
Add remaining one third dark chocolate and stir until melted. Cool to 84°F (28°C).
Reheat the chocolate to no higher than 91°F (32°C).
Remove from heat and mix with almond mixture to ensure everything is well coated with chocolate.
Scoop one tablespoon at a time and place on a tray lined with wax paper.
Allow to cool and set on counter for 30 minutes.
Store in air tight container in a cool cupboard or in freezer.

Notes

No time to temper the chocolate? No problem, simply melt the chocolate in the microwave and mix with the other ingredients. The coating won't be as shiny or hard, but it will be just as tasty!
Yield 30 haystacks

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