I’ve always been a pretty big fan of chocolate-covered almonds, because, of course, they contain my two favorite foods: chocolate and nuts. And, like popcorn, they are absolutely addicting. When I start munching on them…I can’t seem to stop.
I wanted a way to eat these tasty little guys without buying them from the store. Why is that? I’ve found that most of the store-bought chocolate nuts contain added ingredients and are loaded with sugar.
Another benefit of making these at home is that you can soak and dehydrate the almonds beforehand, which make them more digestible. Raw nuts contain enzyme inhibitors that make them difficult to digest, so this extra step is really important for those who have digestive issues (and really, even for those who don’t). See how to soak and dehydrate almonds here or here, as well as the benefits of doing so.
I love that this is such an easy snack to make. And not only that, but they are a nice “decoration” snack—try placing them in a decorative jar on the breakfast bar or in a colorful dish on the coffee table (if they last that long!). They would even work well in a gift basket.
And the only items you need? Almonds and chocolate. That’s it. I’ve been using a combination of unsweetened chocolate (Baker’s Unsweetened chocolate bar) and chocolate chips (Enjoy Life brand) to make a darker chocolate and lessen the sugar content. But you could also use only chocolate chips if you don’t have unsweetened chocolate on hand. Or if you are going for a refined sugar-free option, use only unsweetened chocolate and add honey. Doing this produces a strong dark chocolate flavor, which I personally love. BUT just keep in mind that the coating won’t be as smooth as when using chocolate chips or a combination of the two (see picture below). If you aren’t going for looks, then it certainly doesn’t matter!
Start off by soaking almonds in filtered water and sea salt for at least seven hours or overnight. Drain and dehydrate using a dehydrator or in the oven at lowest temperature (see this link for more detail). This step can be done several days beforehand—just store almonds in the refrigerator until you are ready to add the chocolate.
Melt the chocolate (exact measurements below) on the stovetop at very low heat or in the microwave. Do not overheat! When about 2/3 of the chocolate is melted, remove from heat and stir until it’s completely melted.
Place a handful of almonds in the bowl, stir around and fully coat, and then lay flat on parchment paper. Continue doing this until all the chocolate has been used up. At this point, you can sprinkle a little sea salt on them if you prefer. Place them in the freezer for 5-10 minutes and then remove and store at room-temperature.
Dark Chocolate Almonds
40-50 soaked almonds
1/2 ounce unsweetened chocolate
2 tbsp chocolate chips (I used Enjoy Life brand)
sea salt (optional)
Melt chocolate on stovetop or in microwave. When about 2/3 of the chocolate is melted, remove from heat and stir until completely melted. Immerse almonds in chocolate and stir with spoon until coated and lay flat on parchment paper. Sprinkle with sea salt (optional) and place in freezer for 5-10 minutes. Remove and store at room temperature.
*For refined sugar-free option, substitute 1 ounce of unsweetened chocolate and 2-3 tsp of raw honey (no chocolate chips).
This post was shared at Homestead Barn Hop, Mostly Homemade Mondays, Natural Living Monday, Thank Goodness It’s Monday, What’d You Do This Weekend, Anti-Procrastination Tuesday, Fat Tuesday, Healthy Tuesday, Totally Talented Tuesdays, Tuesday Talent Show, Allergy Free Wednesdays, Gluten-Free Wednesdays, Real Food Wednesday, Waste Not Want Not, Wellness Wednesday, Pennywise Platter, Simple Lives Thursday, The HomeAcre Hop, Fight Back Friday, Gluten Free Fridays, Natural Family Friday, Real Food Fridays, Simple Meals Friday, Unprocessed Fridays, Whole Food Fridays, Savoring Saturdays