Make your own vegan dark chocolate snack with almonds and cranberries

Enjoy this irresistible sweet snack that is also Passover-friendly as it contains no flour

Natalie Levin|


150 grams whole almonds A quarter teaspoon salt 2 tablespoons water 100 grams dried cranberries 3-4 tablespoons rum 350 grams dark chocolate


The quantity in the recipe is suitable for 15-20 small units:
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חטיף שברי שוקולד מריר עם שקדים וצימוקים
חטיף שברי שוקולד מריר עם שקדים וצימוקים
Dessert for Passover and easy to make
(Photo: Idit Narkis Katz)
1. Preheat the oven to 180 degrees Celsius and line a baking sheet with parchment paper.
2. Spread the almonds on the parchment paper and sprinkle them with salt and a little water. Mix well. Roast the almonds for 8-10 minutes or until slightly golden. Allow to cool for about 10 minutes at room temperature.
3. In a bowl, mix together the cranberries and rum, and let them soak for about 10 minutes until the cranberries slightly swell. Strain.
4. Chop the chocolate and place it in a bowl. Melt in the microwave or in pot until all the chocolate is melted and uniform.
5. Add the almonds and cranberries to the melted chocolate and mix well until uniform.
6. Pour the chocolate mixture onto a tray lined with parchment paper and spread evenly to a thickness of about 1 cm.
7. Sprinkle salt on the top and freeze for 1-2 hours. Break into desired-sized pieces and serve.


The snacks can be stored in an airtight container in the freezer for up to two months.
Instead of dark chocolate, you can use milk or white chocolate.
Instead of almonds, you can use any other type of nuts you like.
Those in a rush can skip soaking the cranberries in rum.
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