Chocolate hazelnut thins

PER SERVING: 86 cals, Protein 1g, Carbs 8.7g

Prep 5 mins • Cook 5 mins

TAKING only 5 minutes to prepare before a meal, these tasty, nutty thins are ready to nibble 30 minutes later. For a delicious instant pud, you can scatter them over a couple of tinned pears and serve with a dollop of full-fat greek yoghurt.

SERVES 6

• 75g dark chocolate (70% or more)

• 1 heaped tbsp chopped toasted hazelnuts

• Pinch of chilli flakes or ground cardamom

• ½ tbsp freeze-dried raspberries

LINE a baking tray with parchment paper. Break up the chocolate and gently melt in a heatproof bowl set over a pan of simmering water, or in the microwave. Pour the chocolate on to the prepared tray and use a spatula to spread very thinly (about 2-3 mm). Scatter the hazelnuts, chilli or cardamom, if using, and the freeze-dried raspberries on to the chocolate while it is still soft, then place in the freezer to set (you can also set in the fridge, but it will take longer).