Chocolate Thins

Torn between fruit, nuts, and dark chocolate? How 'bout them all — in one bite-size present?

Level: Easy
Yield: 16 pieces
Serves: 4


  • 4 oz. finely chopped bittersweet chocolate
  • ½ tsp. canola oil
  • 1 tbsp. nuts
  • 1 tbsp. pomegranate seeds
  • 1 tbsp. dried fruit
  • 1 tbsp. candied ginger


  1. Heat 4 oz finely chopped bittersweet chocolate and ½ tsp canola oil in a microwave, 1 min.
  2. Stir until smooth and cool to the touch.
  3. One tsp at a time, dollop onto a parchment-lined baking sheet, spreading out with back of spoon.
  4. Top rounds with a mix taken from 1 Tbsp each of any of the following: nuts, pomegranate seeds, dried fruit, or candied ginger.
  5. Chill until firm, about 1 hr.
  6. Keep chocolates refrigerated until ready to serve.

Makes 16: 188 cal, 12 g sugar per 4 pieces

This story originally appeared in the December 2015 issue of Dr. Oz The Good Life.

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