Ingredients
1 pound dark chocolate, coarsely chopped1 teaspoon instant espresso powder1/2 cup dried cherries or blueberries1/2 cup macadamia nuts, chopped 1/2 cup chopped cashews1/2 teaspoon coarse sea salt, optional
Preparation
Line the bottom and sides of a 15x10x1-in. baking pan with parchment; grease the paper and set aside.
In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt if desired. Refrigerate for 30 minutes or until firm.
Break into pieces. Store in an airtight container.
