4 Serves
30 Mins
Line a baking sheet with parchment paper to prepare for the finished treats.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
108 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
134 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
565 mg / 4,700 mgSodium
53 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
8 mgNet Carbs
28 gAlcohol
0 g
Chop the baking chocolate into small, uniform pieces and place them into a saucepan.
Melt the chocolate over low heat on the stove, stirring continuously until the mixture is completely smooth.
Insert one almond into the center of each prune. If the prune is too firm, use a small knife to create a pilot hole.
Using a fork, dip each stuffed prune into the melted chocolate, ensuring it is fully coated. Lift the prune and drag the bottom against the edge of the saucepan to remove excess chocolate.
Place the coated prunes onto the prepared baking sheet and sprinkle with crushed mixed nuts while the chocolate is still wet.
Allow the chocolate to set at room temperature for at least 15 minutes before serving or storing.
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