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 Time30 minutesmins
Total Time30 minutesmins
Servings: 1
Ingredients
1 1/2cupsslivered almonds
1cupdried sour cherries
1/2cupfibre bud cereal
6ozdark chocolateat 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