All posts in the Recipes category

Dark Chocolate Sea Salt Almonds

Published March 4, 2016 by Ch'kara

This recipe sounds yummmm.  It comes from Sally’s Baking Addiction.

A chocolate treat to feel good about!

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about!

New post up in my photography section today! Warning: it’s exploding with summer. And for this new post? Well, I’m really, really excited about this “recipe.”

For many reasons!

(1) Chocolate.

(2) It’s DARK chocolate. ♥

(3) Simple. 4 ingredients.

(4) Wholesome and healthy. Well, compared to skillet brownies at least.

(5) Sweet and salty! Sweet and salty!

These were inspired by a carton of Trader Joes sea salt & turbinado sugar chocolate almonds that Marie brought with her when she visited. Aka the snack I COULD NOT STOP EATING. Have you ever tried them before? If so, you know the struggle.

Dark Chocolate Sea Salt Almonds

Turns out, making them at home is cheaper. Don’t know if that is a wonderful or terrible (dangerous) thing. Oh, and homemade always tastes better than store-bought. Case in point.

The number one ingredient is, duh, almonds. Since there are so little ingredients in this snack, make sure you’re using high quality. The almonds? Diamond of California. No ifs, ands, or buts. Fresh, unsalted, nutrient-dense whole almonds. Doesn’t get much healthier than that! And now, the chocolate.

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about!

I’d like to take a dip in there myself!

Whoaaa. That sounded really awkward. You know what I mean.

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about!

Remember, quality ingredients are key. Use pure chocolate (not chocolate chips). I opted for bittersweet chocolate, but semi-sweet works just as well. If sweeter chocolate is more your style, milk or even white chocolate works too.

A helpful tool = this 3-piece dipping tool set. These inexpensive tools will be your lifesaver when you begin making Sally’s Candy Addiction recipes next month! I use the 3-pronged tool for these to help lift the almonds out of the chocolate pool and shake off as much excess chocolate as I can. It helped me separate the almonds so I wasn’t left with chocolate almond clusters– rather, individual chocolate almonds.

The finishing touch is a sprinkle of sea salt and turbinado sugar (I use Sugar In The Raw). Any coarse sugar works! I loooooove the added crunch the sugar gives and the flavor balance of the sea salt. The nuts are wonderful simply coated in chocolate, but the light sprinkle of sugar & salt turns them up about 10 notches.

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about!

How to make Dark Chocolate Sea Salt Almonds-- a chocolate treat to feel good about!

Only 4 simple, convenient ingredients transformed into something extraordinary. And within minutes too! Plus, they’re a good source of protein, energy, and let’s not forget all that glorious sweet and salty crunch. Mmm. Seriously, make these today.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! ♥

Dark Chocolate Sea Salt Almonds

Yield: 1 and 1/2 cups

Prep Time: 25 minutes

Total Time: 1 hour

Print Recipe

A chocolate treat to feel good about!


  • 6 ounces bittersweet or semi-sweet high quality chocolate
  • 1 and 1/2 cups Diamond of California whole almonds (raw and unsalted)
  • sea salt
  • turbinado sugar (or any coarse/raw sugar)



  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
  3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don’t want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
  4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
  5. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Moroccan Mango Chicken

Published September 8, 2015 by Ch'kara

Last night I made Moroccan Mango Chicken and YUMMMMMMMMMMMMMM

Moroccan Mango Chicken

Mango Moroccan Chicken



3 tablespoons coconut oil

2 onions cut into quarters

4-6 cloves of garlic, coarsely chopped

1 tablespoon Garam Masala

2 dried cayenne peppers, crushed (or ground cayenne)

1 tomato cut into quarters

2 mangoes, coarsely chopped (or a tin of mangoes, drained and chopped)

1 – 300g tin coconut milk

3-4 skinless chicken breasts, roughly diced

Sweet potato (optional) cut in chunks and pre-cooked


If you have a tagine cook in that otherwise in a large flameproof dish heat oil over medium heat. Add onions and cook, stirring frequently, for 5 minutes. Add garlic and cook, stirring often for 1 to 2 minutes or until onion is soft. Stir in Garam Masala Spice and cayenne.

Add tomato, mangoes and coconut milk. Bring to the boil, stirring constantly. Add chicken and stir to combine everything. If adding sweet potato add now. Cover with lid and let simmer for about 35-40 minutes or until chicken is cooked. Check every 15 minutes or so and stir through.

Serve with rice.

This recipe is quite spicy if you want it less then use less cayenne.

Serves 3-4

Twin Chocolate and Hazelnut Slice

Published July 13, 2015 by Ch'kara

Here is a really yummmmmy chocolate slice.  Really easy to make and decadent to eat.

Twin Chocolate and Hazelnut Slice

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Preparation Time: 15 mins plus 45 mins chilling

Cooking Time: 10 mins                                Serves: 16


Cooking oil spray, to grease

250g Shortbread biscuits

2 tablespoons cocoa powder

100grams unsalted butter, melted

400grams dark chocolate (70%) cocoa, finely chopped

275mls pure cream

1 cup hazelnuts, toasted, roughly chopped

100grams milk chocolate (40% cocoa) finely chopped


Grease a spring form (loose bottom) tin with cooking spray.

Put biscuits in a large zip-lock bag and crush with a rolling pin until fine crumbs form. Transfer to a bowl and stir in cocoa and melted butter. Press into bottom of tin and chill until firm.

Meanwhile, put dark chocolate in a large heatproof bowl over saucepan of simmering water and stir until half melted. (or melt in microwave) When half melted set aside.

Pour 200ml of the cream into a small saucepan and bring to the boil over medium heat. Add to dark chocolate whisking until smooth. Whisk the mixture until thick and aerated. Fold in ¾ cup of the hazelnuts, then spoon onto biscuit base and smooth surface. Chill until firm.

Heat remaining cream in a small saucepan. Once boiling, remove from heat and whisk in milk chocolate until smooth. Transfer to a bowl and put in fridge for ten minutes or until slightly thick and spreadable. Spread chocolate mixture over slice and scatter with remaining hazelnuts. Chill for at least 10 minutes until set.

Serve with cream or icecream.


The recipe called for a 30 x 8 cm rectangular loose-bottom fluted tart tin, but I couldn’t find one so used this one and it worked fine.

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 I always do a blessing on whatever I am making, I did this one once I had finished.

General Ingredient Blessing

Put your hands over the ingredients of any dish. Envision pure light entering the ingredients. Circle palms five times over the ingredients and say:

From the East, the air brings wisdom

From the South, the fire brings creation

From the West, the water brings love

From the North, the earth bring stability

From the Center, Spirit brings blessings

Tap the counter three times and say:

The love is sealed

Piña Colada Smoothie With Flavoured Spirulina

Published June 29, 2015 by Ch'kara

This is reblogged from Eat Drink Paleo and though it was yumm so, here it is.  I may add some rum to it if I try it in the afternoon.

Piña Colada Smoothie With Flavoured Spirulina


Piña colada is one of those cocktails that we hate to admit we like, even the boys. Yes, it’s kitsch and slightly juvenile but we love the way this coconut pineapple thirst-quencher tastes of summer and beach holidays. I wanted to bring some its tropical paradise qualities into my morning so I decided to make an alcohol-free version with the added bonus of some green superfoods. Behold my paleo-friendly, spirulina enriched, virgin piña colada smoothie!!!

As well as using frozen bananas, pineapple and coconut cream, I wanted to inject this drinks with a few extra nutrients and add some green superfood powder. I’m a fan of spirulina powder as it’s super rich in antioxidants and immune boosting nutrients, but I have to say that it can often ruin a perfectly delicious smoothie with its grassy marine flavor (a little goes a long way and I am usually happy to put up with the flavor to get the extra benefits). However, this time I was using a different type of Natural Tropical Flavoured Spirulina powder from Nature’s Way and for the first time ever (yes, I have tried a few spirulina powders in the past), it actually mixed in seamlessly with my smoothie, and even complimented my cleverly chosen flavours.

This particular flavoured spirulina powder is naturally flavoured with pineapple and slightly sweetened with stevia, which means no added sugar or preservatives and the overall flavor of the powder is much milder and more pleasant. The colour is still vivid forest green but I like that.

I also tried this powder in a couple of other shakes and it works well with berries and cacao as well, you could simply mix it with water.Of course, you can use regular spirulina powder if you can’t find Nature’s Way Superfoods version in your area (in Australia it’s available form Woolworths and Health 365). The smoothie will also work well with wheatgrass or other mixed superfood powders, or you can add some spinach leaves.

You can serve this as a drinking smoothie in glasses or in a bowl with added nuts, coconut flakes, bee pollen etc. I hear smoothie bowls are all the rage at the moment. Enjoy as part of your breakfast or as a treat. AND, if you own a powerful blender like Vitamix, you can try freezing both bananas and pineapple and making this into a creamy ice-cream dessert. Trying that next!


Piña Colada Smoothie With Spirulina

Irena Macri
Recipe type: Smoothie
Serves: 2
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
  • 6 pineapple slices + short bamboo skewers (I cut my longer ones to make them shorter)
  • ½ teaspoon of coconut oil for frying
  • 1 large banana, diced and frozen
  • ⅔ cup diced ripe pineapple
  • 1 cup coconut cream
  • 1 teaspoon spirulina powder (I used Nature’s Ways SuperfoodsTropically Flavoured Spirulina)
  • 1 tablespoon lime or lemon juice
  • couple of ice-cubes
  • coconut flakes, nuts, and seeds for garnish
  1. Pierce pineapple slices onto two skewers and pan fry in coconut oil over medium-high heat (about two minutes on each side, until golden grill marks appear). Set aside.
  2. Add the frozen banana, pineapple chunks, coconut cream, flavoured spirulina powder and lime juice to a blender or a food processor. If making as a drinking smoothie, add ¼ cup of water or coconut water to make it thinner, otherwise process until smooth and thick. Add the ice-cubes if you like it colder and thicker, and whiz a few more times until the ice is incorporated. Serve in glasses or bowls, as you wish. Garnish with some toasted coconut flakes or a handful of nuts and seeds and grilled pineapple skewers.

More with Nature’s Way Superfood powdersI have also tested and played around with other superfood powders from Nature’s Way Superfoods. You can check out my chia and coconut bircher porridge, in which I used their Super Greens + Wild Reds powder, or my nut-free chocolate and strawberry muffins with their Super Greens + Cacao powder.


You can also serve this as a smoothie bowl topped with extra nuts and seeds.

Prosciutto and Pesto Roll Ups

Published April 21, 2015 by Ch'kara

This is a great recipe that is always popular when you have guests over.  I always use “chilli pesto” because we are chilli fiends.  You can use regular pesto but I found it a bit bland.  You can add anything to give it some Ooomph if you don’t like chilli.

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Prosciutto and Pesto Roll Ups

Preheat oven to 200c


Frozen puff pastry sheets

Jar of pesto (I use chilli pesto)

Packet prosciutto (about six slices)

Grated parmesan


Partly thaw three sheets of Frozen Puff pastry and spread with pesto (I use chilli pesto)

Lay two slices of prosciutto on each and sprinkle grated parmesan over them.

Roll up firmly, cut into 3cm thick slices and place cut side up onto a baking paper lined tray.

Bake for 15-20 minutes, until golden and crisp.

When cooled keep in an air tight container. Although I make these when guests are coming and they are so popular they never quite make it to the container.

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Moroccan Chicken Soup

Published March 8, 2015 by Ch'kara

Well, although it’s summer here in Australia, where I live in the mountains it seems that summer has gone and has by-passed autumn altogether.  For the last few days it has been cold and raining and the mountain is covered in mist, which of course is lovely.  To that end I thought we needed some thick hearty soup.  This is one of my favourites, hope you try it out and enjoy.

2015-03-07 13.30.30

Moroccan Chicken Soup

Serves 6 – Cook 1 ½ hours


600g Chicken fillets diced (I use 2 large ones)

2 tablespoons coconut or olive oil

1 onion, finely chopped

4-6 cloves garlic diced

3 sticks celery, diced

2 carrots, diced

(you can use any vegetables you want or have spare)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 ½ teaspoons ground cinnamon

1 tin crushed tomatoes

400g tin chick peas or other white beans (drained)

¼ cup pearl barley, rinsed

1 litre (4 cups) chicken stock

extra water if needed


Salt and pepper to taste (I don’t add salt, I let people add their own)

Heat a large stock pot and add chicken in half of the coconut oil. Cook stirring occasionally for about 2 or 3 minutes, or until browned. Remove chicken and set aside.

Reduce the heat and add rest of the oil to stockpot. Stir in onion, garlic, celery and carrots. Cook stirring occasionally, until soft. Add cumin, coriander and cinnamon. Cook stirring until fragrant.

Return chicken to pot with tomatoes, chickpeas, barley and stock (you can add water if needed). Season with pepper. Bring to the boil. Simmer, covered, stirring occasionally for about 1 ½ hours, or until chicken is tender and breaks apart.

Serve with crusty bread.

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White Chocolate Peppermint Martini

Published December 26, 2014 by Ch'kara

White Chocolate Peppermint Martini

White Chocolate Peppermint Martini

Just in time for your New Year’s celebration, here is a great recipe for a White Chocolate Peppermint Martini.  Our daughter Courtney has been working a part-time catering job over the holidays, and the bartender at a recent event gave her this recipe.  It sounded good – so we had to try it!

This is a very smooth and delicious white chocolate martini made with vanilla vodka and just a hint of peppermint (if you are a big peppermint fan, you can adjust the proportions to equal parts vanilla vodka and peppermint schnapps).  We made it more festive by rimming the glass with some red sugar sprinkles and by drizzling the inside of the glass with chocolate syrup – but that is completely optional.   We also added a mini candy cane, perched on the glass rim for an additional festive touch.

White Chocolate Peppermint Martini

We hope you enjoy this as much as we did and please drink responsibly.

White Chocolate Peppermint Martini

Prep Time: 5 minutes       Total Time: 5 minutes             Yield: 1 martini


  • Crushed ice
  • 4 parts Godiva white chocolate liquor (4 ounces)
  • 2 ½ parts vanilla vodka (2 ½ ounces)
  • 1 ½ parts peppermint schnapps (1 ½ ounces)
  • Red sugar sprinkles for garnishing the glass rim (optional)
  • Chocolate syrup for garnishing the inside of the glass (optional)
  • Small peppermint stick for garnish (optional)


  1. Fill a cocktail shaker half-way full with crushed ice.
  2. Pour in all of the liquor ingredients and shake until well mixed.
  3. Spread red sugar sprinkles evenly onto a large plate.
  4. Wet the rim of a martini glass with water, then tip the martini glass rim into the sprinkles and spin the glass to coat the rim.
  5. Drizzle a small amount of chocolate syrup in a spiral design inside the glass.
  6. Pour contents of shaker into the martini glass.
  7. Place a small peppermint candy cane along the edge of the glass.


Haley Newlin - Writer

Here to share my own writing, from poetry and short stories, to articles of all sorts. Enjoy!

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