Ingredients

200g dark chocolate (aim for 80% cacao)

40g pistachios

40g almonds

40g hazelnuts

Pinch cinnamon

Method

Simply melt the dark chocolate in a bowl over a pan of simmering water. Once melted, stir in all of the nuts - save a few for toppings! Add the cinnamon and combine well. Add portions of the nutty chocolate to cupcake cases (should make 12) and sprinkle the leftover nuts on top. Pop in the fridge for half an hour and they're ready to eat - making for a perfect sweet snack throughout your week.