Chocolate Dipped Nut and Seed Cookies Recipe
Ingredients
- 100 g (3.5 oz) walnuts, finely chopped
- 60 g (2.1 oz) toasted hazelnuts, finely chopped
- 25 g (0.9 oz) dried cranberries, soaked and drained
- 25 g (0.9 oz) raisins, soaked and drained
- 30 g (1 oz) cashews, finely chopped
- 2 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tsp anise seeds
- 3 tbsp honey
- 120 g (4.2 oz) sugar-free chocolate, melted
- 30 g (1 oz) almonds, toasted and finely chopped
Instructions
1. Prepare the Nuts and Seeds
Start by finely chopping 100 g of walnuts and 60 g of toasted hazelnuts. The fine chop allows these nuts to mix well into the dough, providing a consistent texture throughout the cookies. Next, toast 30 g of almonds in a non-stick pan over high heat for about 1 minute. This enhances their flavor, making them more aromatic and crunchy.
2. Soak the Dried Fruits
While the nuts are being prepared, soak 25 g of dried cranberries and 25 g of raisins in separate bowls filled with cold water. Soaking helps to rehydrate the fruits slightly, making them juicier and also helps to remove any traces of preservatives. Drain the fruits well after soaking and pat them dry with a paper towel to remove excess moisture.
3. Mix the Ingredients
In a large mixing bowl, combine the chopped walnuts, hazelnuts, 30 g of chopped cashews, toasted almonds, 2 tablespoons of pumpkin seeds, 1 tablespoon of sesame seeds, and 1 teaspoon of anise seeds. Mix these ingredients thoroughly to ensure even distribution of flavors.
Next, add the drained cranberries and raisins to the bowl, followed by 3 tablespoons of honey. The honey acts as a natural sweetener and binder, helping to hold the mixture together. Mix everything well until you have a cohesive mixture that can be easily shaped into cookies.
4. Shape and Bake the Cookies
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Use a pastry cutter to shape the cookies, ensuring each cookie has the same amount of the mixture for even baking. Alternatively, you can shape the cookies by hand, pressing the mixture firmly to form compact discs.
Place the shaped cookies on the prepared baking tray, leaving a little space between each one. Bake the cookies in the preheated oven for about 15 minutes or until they are golden brown. The baking process will enhance the flavors of the nuts and seeds, while also giving the cookies a delightful crunch.
5. Dip in Chocolate
While the cookies are baking, melt 120 g of sugar-free chocolate using a bain-marie (double boiler). Once the chocolate is smooth and fully melted, remove it from the heat.
After the cookies have baked and cooled slightly, dip half of each cookie into the melted chocolate. The contrast between the crunchy, nutty cookie and the smooth, rich chocolate creates a delicious balance of textures and flavors.
6. Set and Serve
Place the chocolate-dipped cookies on a sheet of parchment paper and let them rest in the fridge for about 15 minutes. This allows the chocolate to set, giving the cookies a glossy, professional finish.
Once the chocolate has hardened, your Chocolate Dipped Nut and Seed Cookies are ready to be enjoyed. These cookies make for a perfect breakfast treat or a healthy snack any time of the day.
Nutritional Information (per cookie)
Calories: 180 kcal
Carbohydrates: 15 g
Protein: 4 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 10 mg
Fiber: 3 g
Sugars: 7 g