Yield: About 2 cups
Prep time: 20 minutes
Cook time: 20 minutes
*I used Guittard Extra Dark chocolate chips. Enjoy Life
is a great option for avoiding common allergens, and Eating Evolved chocolate is sweetened with only maple syrup for those following a strict paleo diet.
To roast the almonds, preheat the oven to 350. Place the almonds on a baking sheet lined with a silicone baking mat or parchment paper, and roast for 8-10 minutes, tossing once, until darker brown and fragrant. If you don’t want to roast your almonds, you can skip this step.
Place the chocolate chips and a pinch or two of sea salt in a heatproof bowl or in the top of a double boiler. Melt the chocolate in over a pan of simmering water in the double boiler or by microwaving the bowl in 30-second increments, stirring in between, until smooth.
Add the almonds to the bowl with the chocolate, and stir to coat them well. Use a slotted spoon to transfer the almonds to a baking sheet lined with parchment or a silicone baking mat, spreading them out as much as possible so they’re not all clustered together. If you have a fine-mesh cooling rack (one where the almonds won’t fall through the cracks), place the rack on top of your baking sheet and put the almonds on the rack. Sprinkle with a little more sea salt if desired.
Transfer the baking sheet to the refrigerator to cool for about 15 minutes, or until set. Meanwhile, place the tablespoon of cocoa powder in a medium bowl.
When the almonds are set, break them apart as necessary and place them in the bowl with the cocoa. Cover the bowl with a pot lid, another bowl, or heavy-duty plastic wrap, and shake well to coat the almonds with the cocoa. Enjoy!