Dr Michael Mosley’s widow Dr Clare Bailey has shared a chocolate treat which is fun to make – but also better for you than many shop-bought options. Television presenter, Michael, was the brain behind the 5:2 diet and the Fast 800 plan and a fan of intermittent fasting and low carbohydrate diets.

But with many followers of his plans looking for sweet and savoury options his GP wife Dr Claire Bailey worked with Kathryn Bruton to create the Fast 800 Treats Recipe Book. Dr Michael Mosley wrote the forward to the book.

Now, with Halloween and Christmas approaching, Dr Bailey has posted the recipe for Chocolate Pennies – Three Ways. She said: “When we were creating the recipes for my Treats Recipe Book, we focused on treats that can be enjoyed with children. All the treats are indulgent and fun, but they are much lower in sugar than commercial products.

“If you have children or grandchildren (happy grandparents day!) I would encourage you to cook with them from a young age, so they are familiar with different foods, textures and flavours to help reduce fussy eating. The more you explore and celebrate different foods the better.

“Cooking together helps to build relationships, as well as helping your children become capable and confident. These Chocolate pennies are an easy place to start – they are rich in antioxidants, reducing inflammation and your gut microbiome will love them too. You an add your favourite toppings!”

Chocolate Pennies – Three Ways

Ingredients

100g dark chocolate (at least 70%)

Topping One

20g toasted flaked almonds, roughly chopped

5g freeze-dried raspberries

Topping Two

1/2 teaspoon cayenne pepper

20g dried mango, finely chopped

Topping Three

2 tablespoons desiccated coconut

Method

  1. Line a large baking tray with non-stick baking paper
  2. Place the chocolate in a microwave-safe bowl and microwave for 30 seconds then in bursts of 15 seconds
  3. Using a teaspoon poor 20 individual spoonfuls of the melted chocolate on to the prepared baking tray, spaced well apart
  4. Scatter your chosen topping on top of the melted chocolate and leave to set for two to three hours
  5. Place in an airtight container and store in a cool place for up to a week. It’s best not to store in the fridge otherwise the chocolate could discolour

Per serving: 40cals / Protein 0.5g / Sugar 4g / Fibre 0g / Carbs 4.2g

Fans of the plan were delighted with the recipe. Mei said: “These are such a good idea and look so attractive and yummy – no kids could resist and even better that they’re far lower in sugar as well – thank you for sharing – I can see they will be the perfect Xmas treats (oops did I say Xmas).”

Rachel said: “My 10 year old son made these recently and we all loved them, thank you.” Spangles added: “My goodness – I used to make these with my swiss grandmother when I was little and we used to sprinkle them with roasted hazelnuts and dried sour cherries! Dark chocolate from an early age and I’m still a dark chocolate lover! Probably down to her I’m sure!”

Jo said: “Never mind the children ! They look fab for when ‘The Girls ‘ come round!” Tred agreed adding: “Really good chocs for really big children to make too!”

Meanwhile others were pleased to see Dr Michael Mosley’s work carrying on. Lisa said: “Thank you for continuing Michael’s journey and sharing simple ‘tricks’ and tips.”