Chocolate-dipped watermelon with crushed
pistachios recipe
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Looking for summery snack ideas? Give this easy vegan watermelon recipe a go.
Dip frozen cubes of watermelon in dark chocolate, sprinkle with pistachios and
leave to set! You can even make ahead and freeze for when you need last-minute
sweet treats. See method
Serves 8
20 mins to prepare, plus 3-4 hrs freezing
349 calories / serving
Freezable
Ingredients
1 small watermelon (about 1.5kg), peeled and cut into cubes
350g dark chocolate
100g pistachios, very finely chopped
Method
Spread the watermelon in a single layer on a baking tray lined with nonstick
baking paper and freeze for 3-4 hrs until almost fully frozen.
Melt the chocolate in a small heatproof bowl set over (but not touching) a pan
of simmering water, or in short bursts in the microwave. Put the pistachios in a
shallow bowl.
Spear a watermelon piece with a fork, then spread over the chocolate to
half-cover. Dip in the pistachios and return to the baking paper, chocolate-side
up; repeat with the remaining watermelon. Will keep in the freezer for up to 1
week. Serve frozen or defrost for 15 mins before serving.
Tip: The watermleon is easier to coat in chocolate when frozen, but it defrosts
quickly. Work in batches, leaving half in the freezer.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, enjoy within 1 month of the
freezing date. For more tips on freezing and defrosting food, read our article
Love Your Freezer.