Chocolate, nuts, marshmallows and matzo – what is there not to like? Enjoy as a treat, with a cup of coffee or when ever you want a chocolate fix!
They are vegan, dairy free and can be adapted to suit your needs with whatever matzo variety you prefer – wholewheat, spelt, gluten free.
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Makes: Approx 28 clusters
Ingredients:
70g mini white marshmallows
100g toasted pecan nuts – roughly chopped
55g walnut pieces – toasted
2 sheets matzo – broken into bite-sized pieces
225g dark chocolate – coarsely chopped
½ teaspoon flaky sea salt
Method
Line an oven tray with baking parchment.
Cut each marshmallow into small pieces and toss into a bowl with the toasted pecans and walnuts.
Put the chocolate in a glass bowl and place directly in a wide saucepan of almost simmering water.
Stir until the chocolate is melted and smooth. Carefully remove the bowl from the water and let the chocolate cool, stirring thoroughly and frequently.
Pour the melted chocolate over the matzo mixture and fold until the pieces are thoroughly coated -- there will be just enough chocolate.
Use a spoon to drop clusters on the baking parchment. Sprinkle very tiny pinches of salt (crushing the largest flakes) over the chocolate.
Refrigerate the tray for 10 – 15 minutes to set the chocolate.
