Treat yourself to Rum Chocolate Nut Bites—a delicious mix of dried fruits, nuts, seeds, and rum. This easy recipe is a favorite for its bold, grown-up flavor and rich taste. It’s a great way to bring a little elegance to your after-dinner treat.
The satisfaction from this chocolate creation lingers because it’s genuinely hearty, and the taste is unbelievably delicious.
Choosing the Best Chocolate
When making your Rum Chocolate Nut Bites, go for good-quality chocolate with a cocoa percentage you like. Dark chocolate with more cocoa makes it taste more grown-up and gives a richer chocolatey feel. Try different cocoa levels to find what you enjoy.
Simple Nut Measurement
For the nuts in this recipe, I recommend using milliliters (ml) or cups for a hassle-free experience. Unlike precision-demanding ingredients, the flexibility of nuts allows for easy adjustment. Whether it’s a little more or a tad less, the use of milliliters simplifies the process,
How to make it
- Start by coarsely chopping the nuts and slicing the dried fruits
- Then, line a 24×24 cm (9.5 x 9.5 in) square cake pan with parchment paper for easy removal.
- Boil water in a saucepan on the stove, and place a metal bowl over it. Break the chocolate into the bowl and stir until it’s completely melted.
- Next, add cream and rum to the melted chocolate; mix them well. Add nuts, seeds, dried fruits, and mix thoroughly. Finally, pour the mixture into the pan lined with parchment paper and refrigerate for a few hours.
- Once it’s set, cut the chilled chocolate into bite-sized pieces.
Optional Touch: Sprinkle a pinch of flake salt on top.
This simple recipe for a chocolate treat blends dried fruits, nuts, and seeds with a warm hint of rum. Its rich, grown-up flavor makes it a perfect post-dinner dessert. Give it a try and enjoy the delicious, satisfying taste!
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Rum Chocolate Nut Bites
Equipment
- 1 square cake pan 24×24 cm (9.5 x 9.5 in)
- 1 Double boiler or a pot and a bowl
Ingredients
- 400 g Dark chocolate (14 oz)
- 200 ml Heavy cream (¾ cup) oat cream, or almond milk
- 200 ml Rum (¾ cup) or liqueur
- 200 ml Hazelnuts (¾ cup) preferably roasted
- 200 ml Almonds/walnuts/cashews (¾ cup) coarsely chopped
- 100 ml Pumpkin seeds (½ cup)
- 100 ml Pistachios (½ cup)
- 100 ml Brazil nuts (½ cup) coarsely chopped
- 100 ml Dried apricots (½ cup) (sliced)
- 100 ml Raisins (½ cup)
- 100 ml Dried figs, strawberries, cranberries (½ cup) Or any dried fruit of your liking,
Instructions
- Start by coarsely chopping the nuts and slicing the dried fruits
- Then, line a 24×24 cm (9.5 x 9.5 in) square cake pan with parchment paper for easy removal.
- Boil water in a saucepan on the stove, and place a metal bowl over it.
- Break the chocolate into the bowl and stir until it’s completely melted.
- Next, add cream and rum to the melted chocolate; mix them well.
- Add nuts, seeds, dried fruits, and mix thoroughly.
- Finally, pour the mixture into the pan lined with parchment paper and refrigerate for a few hours.
- Once it’s set, cut the chilled chocolate into bite-sized pieces.
- Optional Touch: Sprinkle a pinch of flake salt on top.
Notes
Enjoy!
