Full of polyphenols from dark chocolate, good fats from nuts and antioxidants from strawberries. What’s not to love!

Ingredients

100 g plain dark chocolate (around 85% cocoa solids)
2 tsp coconut oil
15 g flaked almonds, roughly chopped
15 g pistachios (shelled), roughly chopped
6 strawberries, washed and dried

Method

1. To melt the chocolate, fill half a small saucepan with water. Bring to the boil, then reduce heat to a simmer. Break the chocolate into squares and place in a heat-proof bowl along with the coconut oil. Carefully place the bowl on the saucepan making sure the base of the bowl is not touching the surface of the water. Leave to melt slowly for about 5 minutes, stirring occasionally. Alternatively, microwave the chocolate and coconut oil on high for 1-2 minutes in intervals of 30 seconds, stirring chocolate between each interval until chocolate is almost fully melted.

2. Carefully remove the hot bowl from the saucepan. Stir the pistachios and half the almonds into the chocolate mixture.

3. Distribute the remaining almonds evenly into the bottom of 6 ice cube moulds.

4. Spoon chocolate mixture into the ice cube moulds, then top each with a strawberry, stem side up.

5. Place moulds in fridge and leave for approximately 2-3 hours or until set before serving.

Tip: ‎You can vary up the choice of berries – blackberries, raspberry, blueberries, boysenberry, mulberry….