A chocolate treat to feel good about!
These were inspired by a carton of Trader Joes sea salt & turbinado sugar chocolate almonds. Aka the snack I COULD NOT STOP EATING. Have you ever tried them before? If so, you know the struggle.
Quality ingredients are key. Use pure chocolate (not chocolate chips—save them for your chocolate chip cookies instead). I opted for bittersweet chocolate, but semi-sweet works just as well. If sweeter chocolate is more your style, milk or even white chocolate works too.
A helpful tool = this 3-piece dipping tool set. I use the 3-pronged tool for these to help lift the almonds out of the chocolate pool and shake off as much excess chocolate as I can. It helped me separate the almonds so I wasn’t left with chocolate almond clusters—rather, individual chocolate almonds.
The finishing touch is a sprinkle of coarse sea salt or flaky sea salt and turbinado sugar (I use Sugar In The Raw). Any coarse sugar works! The nuts are wonderful simply coated in chocolate, but the light sprinkle of sugar & salt turns them up about 10 notches.. And here are 20+ healthy dessert recipes for even more inspiration!
Dark Chocolate Sea Salt Almonds Recipe
Ingredients You’ll Need
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
- Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don’t want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
- Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
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