Mexican Dark Chocolate Cinnamon-Coated Walnuts

Total Time
55 Mins
Serving Size

Total Time

Prep Time
15 Mins
Cook Time
40 Mins
Total Time
55 Mins


264 cal
Total Fat
12 g
Polyunsaturated Fat
6 g
1 mg
5 mg
37 g
Dietary Fiber
4 g
4 g


  • Nonstick spray
  • 12 ounces chocolate, semisweet
  • 1/4 cup cocoa powder, unsweetened
  • 2-3 tablespoons sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon New Mexico chili powder and/or 1-2 dashes cayenne (optional)
  • 2 cups California walnut halves
  • 3 cups fruit, dried (such as a mixture of cranberries, blueberries, etc.)

*Try to save your most perfect unbroken California walnut halves for this, as it looks really nice to have the whole piece coated with all the goodies.


  1. Lightly spray the top of a double boiler with nonstick spray, then add the chocolate. Place it over simmering water on low heat to allow it to melt slowly. Don’t stir or in any way disturb the melting chocolate.
  2. In the meantime, spray 3 dinner plates with nonstick spray. In a medium-small bowl, thoroughly combine the cocoa powder, sugar, cinnamon, and optional chili powder and/or cayenne. Sprinkle about half the powdered mixture onto the prepared plates, shaking it into a fairly even layer on each plate. Leave the other half of the dry mix in the bowl.
  3. When the chocolate has melted (and leaving it over the double boiler, but with the heat turned off) add 1 cup of the walnuts, gently stirring and turning them in the chocolate until each half is completely coated. Use tongs to lift out the coated nuts, one by one, and transfer to a cocoa-powdered plate in a single layer. Dust the top with a little of the reserved dry mix, and set aside. Continue with the next cup of walnuts, and repeat exactly, using the second prepared plate. Repeat again with the final batch.
  4. When all is assembled, put the plates in a refrigerator for up to 30 minutes, allowing the chocolate coating to harden. When it’s hard, loosen the coated nuts with a dinner knife, and transfer to a bowl. Add in the dried fruit and gently combine. Transfer to a container with a tightly fitted lid. Store in the refrigerator or freezer and serve (or just eat) as desired.