Guilt-less Desserts & Treats for your Family
These Fruit and Nut Choc Chips are not so much a recipe as a concept, and I can’t even claim it to be mine. The simple brilliance came from friend and healthy cook Emma. Emma was pregnant and found herself addicted to Caramel Slice, then Fruit and Nut Chocolate and finally Chocolate Chip Cookies (I think we’ve all been there; even without the hormones!). She discovered an ingenious way of combining two of her addictions; adding the Fruit and Nut Chocolate to the Cookies in place of plain old regular Chocolate Chips. I immediately went home and did this and found myself with a new favourite cookie.
Making Fruit and Nut Choc Chips is simple. It uses a half recipe of my Healthy Fruit and Nut Chocolate and is set in a larger tray than normal to ensure that the chocolate is thin enough to break into tasty pieces. I also recommend cutting the fruits and nuts into smaller sizes so you get more bang in your Fruit and Nut Choc Chips.
I am not known for my gentle nature, and this also translates into the way I make my Chocolate Chips. I like to bang them. I like to break my chocolate into chunks, put it in a zip lock bag and then go to town on it with a rolling pin. Maybe I have some deep seeded anger issues but really it’s just fun! (I used to crush a Peppermint Crisp bar for the family Pavlova by jumping on it). I have used the Fruit and Nut Chocolate Chips in place of regular chocolate chips in these cookies and also added them to these chocolate cookies. They can be added to any cookie recipe to add extra flavour and texture.
P.S. A quick baby update. My due date is fast approaching and no sign of an early arrival. Needless to say I am huge, uncomfortable, exhausted and impatiently awaiting the arrival of our newest family member. The good news; all my baby related crochet projects are completed so at least he/she will be decked out in the cutest home made accessories!
Fruit and Nut Choc Chips
- 1/4 Cup Coconut Oil
- 1-2 Tablespoons Maple Syrup increase for a sweeter chocolate
- 1-2 teaspoons Vanilla Extract increase for a sweeter chocolate
- Dash of Salt
- 1/4 Cup Cocoa
- 1/4 Cup chopped Walnut pieces other nuts can be substituted
- 1/4 Cup chopped Macadamia halves other nuts can be substituted
- 1/2 Cup chopped Sultanas can be replaced with, or a combination of used, Raisons, Craisons, dried Fruits
- 2 Tablespoons Pumpkin/Chia Seeds
- Melt the Coconut Oil in a medium sized saucepan over a low heat. Add the maple syrup, vanilla and stir til combined.
- Add the cocoa and salt and stir until well mixed and no cocoa lumps remain.
- Add the nuts, sultanas and seeds (or which ever combination you choose) and stir to coat all the add ins.
- Pour the fruit and nut chocolate into a lined and lightly greased medium sized baking tray or a 20cm (8inch) square cake tin. The chocolate should be thin (not like a block of chocolate).
- Place the chocolate in the freezer to set for at least 1 hour (longer is fine) before making into chocolate chips.
- Break the chocolate into pieces and make into chocolate chips (I prefer to use the smash method of breaking chocolate using a rolling pin).
- Store the chocolate chips in the freezer.