| 1. | Spread almonds on a plate and microwave on high for 2 minutes, stir and microwave a further 2 minutes (or toast till golden in a hot oven). Set aside to cool. |
| 2. | Measure sultanas and walnuts into a bowl, and mix in almonds when cool |
| 3. | Break up chocolate and melt in a microwave oven (allow 2-3 minutes, stirring every 30 seconds), or melt in a small saucepan over a pan of simmering water. |
| 4. | Cover a tray with baking paper |
| 5. | Stir chocolate quickly through the nuts and fruit, then spoon heaped teaspoons onto the paper, shaping into little mounds. Chill in freezer or set at room temperature to retain chocolate's shine. |
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