Dark Chocolate, Pistachio, Almond, Cranberry and Sea Salt Brittle
Ingredients
- 200g good-quality dark chocolate (70–85%)
- 30g shelled pistachios, roughly chopped
- 30g whole almonds, lightly crushed or chopped
- 30g dried cranberries
- ¼ tsp flaky sea salt
- ½ tsp coconut oil (optional, for smoother melting)
Nutritional breakdown
Approx per serving
- Calories
- 135 kcal
- Protein
- 2g
- Carbohydrates
- 7g
- Fibre
- 2g
- Fats
- 10g
- Sugar
- 5g
- Sodium
- 50mg
Method
- Line a flat tray with baking paper. Break the dark chocolate into small pieces and gently melt it in a heatproof bowl over a pan of simmering water (or use a microwave in 20-second bursts), stirring regularly. Add coconut oil if using, to improve its shine and smooth texture.
- Once melted, pour the chocolate onto the lined tray and spread into a thin, even layer using the back of a spoon or spatula.
- Sprinkle evenly with pistachios, almonds and cranberries, pressing them lightly into the surface so they set into the chocolate. Finish with a light sprinkle of flaky sea salt.
- Place the tray in the fridge for at least 1 hour, or until fully set.
- Once firm, break into rustic shards or cut into neat squares. Store in an airtight container in a cool place.
Gut health benefits
Dark chocolate: Rich in polyphenols, especially flavanols, which in a human trial increased beneficial bacteria such as Bifidobacterium and Lactobacillus. These compounds may also help calm inflammation and support the gut barrier, making dark chocolate one of the more indulgent gut-supportive ingredients.
Pistachios and almonds: Good sources of fibre, healthy fats, plant protein and antioxidant compounds. Regular consumption of these nuts has been linked to higher levels of beneficial bacteria, better digestion and steadier blood sugar, all of which contribute to a healthier, more diverse microbiome.
Cranberries: These tart berries contain unique polyphenols that may help promote the growth of beneficial microbes. Their antioxidant content also supports a balanced inflammatory response in the digestive tract.
Gut bacteria supported
Bifidobacterium: Polyphenols and fibre from cocoa and nuts help increase Bifidobacterium populations, which support digestion, immunity and nutrient absorption.
Lactobacillus: Increased by cocoa flavanols in a human trial, helping maintain a healthy, balanced gut environment.
Akkermansia muciniphila: Fed by cocoa polyphenols, which may help strengthen the gut lining and calm inflammation.
Want to know more about these microbes? Read The Gut-Health Top Ten.
From The Gut Health Cookbook
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