Honey-roasted almonds & dark chocolate
A Spanish dessert for the galley that copes with rough seas, needs no fridge, about 10 min hands-on.
- Desserts
- Spanish
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Almonds120 g (30 g)
- Dark chocolate80 g (20 g)
- Honey20 g (5 g)
- Ground cinnamon2 g (0.5 g)
Method
- Toast almonds in a dry pan 4 minutes.
- Stir in honey and cinnamon until sticky; cool on paper.
- Serve with squares of chocolate.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
- Contains: Milk / lactose, Tree nuts, Soy — always check the labels of what you buy.
Per serving
- kcal
- 310
- protein
- 8 g
- fat
- 23 g
- carbs
- 20 g
- sugar
- 10 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes