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Recipe of the Week: Dark Chocolate Covered Almonds

Recipe of the Week: Dark Chocolate Covered Almonds

It’s hard to avoid sweets throughout the holidays, but if you do it right, you won’t have to avoid them completely. This recipe for dark chocolate almond clusters is healthier than your standard cookie recipe, is delicious, protein-rich, and also provides antioxidants— so you could basically call it guilt-free. It may not be a cookie, but we’d still say it’s holiday cookie exchange approved!

What you’ll need:

  • 8 oz. dark chocolate (bittersweet, high quality chocolate works best!)
  • 2 cups raw whole almonds (or another nut if desired)
  • Sea salt
  • Optional: Pure cane sugar if additional sweetener is needed

What to do:

  • Preheat oven to 300 degrees, spread almonds on a baking sheet, and toast for 10 minutes.
  • Melt your chocolate using a double boiler over your stovetop, or carefully microwave in 30 second intervals if you feel comfortable (chocolate can burn easily in the microwave).
  • Stir the almonds into the melted chocolate, making sure that each almond is covered.
  • Spoon your clusters onto parchment paper (about 10 almonds per cluster), sprinkle with a little bit of sea salt, and let sit until solidified and cool (you can refrigerate to speed up the process!).

Makes about 30 clusters

Store leftovers in fridge up to 4 weeks or freeze.

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