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Recipe of the Week- Chocolate Almond Crumble


  • 2.5 ounces sugar-free chocolate chips or baking chocolate
  • ½ teaspoon coconut oil
  • 6 ounces salted, roasted almonds, broken 
  • 1 ounce mini pretzels
  • 4 ounces craisins, other chopped dried fruit


  1. Line a small or medium baking sheet with wax paper or parchment paper. Set aside.
  2. Add sugar-free chocolate and coconut oil to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments until smooth.
  3. Fold in almonds, craisins, and chopped fruit making sure everything gets lightly coated. Pour onto the prepared baking sheet. 
  4. Using a rubber spatula, spread into an even layer of desired thickness.
  5. Refrigerate until firm, about 20 mins. Immediately remove from the refrigerator and allow it to reach room temperature. 
  6. Separate chocolate from paper. Break or cut into pieces. 

Makes 16 servings. Count each serving as a snack.