Wake-Up Chocolate Fruit Kicks
Photo: Deborah R. Prinz
These energizing chocolate chunks have a kick to them! Enjoy some on a hike, or on Tu BiSh'vat as you plant a tree or host a Tu BiSh'vat Seder. These chocolate-coated, dried fruit chunks celebrate the seven species of the land of Israel – two grains and five fruits. This recipe uses six of those foods. Hiker Steve Rock concocted these easy-to-make, healthy treats for starting the day in the outdoors. He cautions that they'll “kick you down the trail a bit.”
An exhibition, Semi[te] Sweet: On Jews and Chocolate, is on display at the The Herbert & Eileen Bernard Museum of Judaica (One East 65th Street, between Fifth and Madison avenues, New York City) through February 25, 2018.
- Line a large baking sheet with parchment paper, aluminum foil, or waxed paper. Melt the chocolate in a large heatproof bowl set over a pan of simmering water. Remove from the heat.
- In a food processor with the chop blade, combine the almonds, raisins, coffee beans, and cayenne. Pulse until coarsely chopped.
- Stir the cocoa into the melted chocolate. Once the mixture is even and getting stiff, add the chopped nuts and fruits; keep stirring. Taste to check the spice level.
- If the mixture is too moist and sticky, add more nuts, granola, or chopped cereal, or wait until firm enough to handle. [Note: Cooling in the refrigerator will firm the mixture faster.]
- Roll the mixture into balls and place on the prepared baking sheet. Cool completely. Dust with cocoa powder or roll in cocoa nibs. Remove from the baking sheet and store in a covered container.
Yield: Approximately 20 chunks
Reprinted with permission from On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (2nd Edition) by Rabbi Deborah R. Prinz.
Rabbi Deborah R. Prinz speaks about chocolate and Jews around the world. The newly released 2nd Edition of her book, On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, (Jewish Lights) contains 25 historical and contemporary recipes. She is co-curator of the exhibit, “Semi[te] Sweet: On Jews and Chocolate” at Temple Emanu-El’s Herbert and Eileen Bernard Museum of Judaica, NYC, on display through February 25, 2018. She blogs at The Forward, The Huffington Post and onthechocolatetrail.org. The book is used in adult study, classroom settings, book clubs and chocolate tastings.