Crunch Chocolatey Bites
1 Weetabix biscuit, crushed
2 Tbsp unsweetened coconut flakes
2 tsp almond slivers
4 squares of Lindt's 70% Cocoa Dark Chocolate bar (should be about an ounce)
2 ounces of semi-sweet baking chocolate
Crush the Weetabix biscuit in a bowl and mix in the coconut flakes and almond slivers. Set aside. On the stove, create a double boiler- put a small pot on the stove with some (don't fill it up all the way because you do not want the water to touch the chocolate) water and let it simmer. In a small steel bowl, break the chocolate into pieces and place on top of the small pot. Stir until the chocolate has melted. Pour the melted chocolate into the Weetabix, coconut and almond mixture. Stir well. Using a round 1/4 tsp measuring spoon, scoop out the mixture onto a parchment paper lined cookie sheet. Set aside to firm up. Once firm to the touch, put the tray in the fridge for 1-2 hours.