Ingredients:

  • 2 cups (280g) whole almonds, dry-roasted and unsalted
  • 10 oz (285g) dark chocolate (60-70% cacao), finely chopped
  • 1/2 cup (80g) almond toffee bits
  • 1 tsp (5ml) virgin coconut oil
  • 1/4 tsp (1g) ground espresso powder
  • 1/2 tsp (3g) flaky sea salt

Instructions:

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Ensure roasted almonds are at room temperature to prevent the chocolate from seizing.
  2. Place 2/3 of the chopped dark chocolate and the coconut oil in a large microwave-safe glass bowl. Microwave in 30-second intervals at 50% power, stirring between each interval.
  3. Once the chocolate is smooth, remove from heat and stir in the remaining 1/3 of the chocolate and the espresso powder. Continue stirring until all solids have melted and the mixture is glossy.
  4. Fold the dry-roasted almonds and toffee bits into the melted chocolate mixture until the nuts are thoroughly coated.
  5. Using two small spoons, portion the mixture into 24 clusters onto the prepared baking sheet. Sprinkle immediately with flaky sea salt while still wet.
  6. Allow the clusters to set at room temperature until firm, or refrigerate for 10 minutes for a quicker snap.