1 pound dark chocolate, coarsely chopped
1 teaspoon instant espresso powder
½ cup dried cherries or blueberries
½ cup macadamia nuts, chopped
½ cup chopped cashews
½ teaspoon coarse sea salt
Line the bottom and sides of a 15 x 10 x 1 inch. baking pan with parchment, grease the paper and set aside.
In a double boiler or metal bowl over hot water, melt chocolate and stir until smooth. Stir in espresso powder and half the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt.
Refrigerate for 30 minutes or until firm.
**Recipe via House of Macadamias.