Ingredients:

  • 1 cup (150 grams) raw or roasted almonds
  • 6 ounces (170 grams) dark chocolate (70% cocoa or higher)
  • 1 teaspoon coconut oil (optional, for a smoother texture)
  • a pinch sea salt
  • ½ teaspoon vanilla extract (optional)

Instructions:

  1. [Prep the Almonds:] If using raw almonds, roast them lightly to enhance their flavor. Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet in a single layer and roast for about 8–10 minutes, stirring halfway through. Allow them to cool completely.
  2. [Melt the Chocolate:] In a medium heatproof bowl
  3. [Coat the Almonds:] Add cooled almonds into the melted chocolate mixture and stir until they are well coated.
  4. [Prepare for Coating:] Line a baking sheet with parchment paper or wax paper.
  5. [Transfer Coated Almonds:] Using a fork or slotted spoon, lift each almond out of the chocolate and let any excess drip off before placing it onto the prepared baking sheet in an even layer.
  6. [Sprinkle with Sea Salt:] While still wet with chocolate, sprinkle lightly with sea salt if desired for added flavor.
  7. [Chill Until Set:] Place the baking sheet in your refrigerator for about 15–20 minutes or until the chocolate has fully hardened.
  8. [Store & Enjoy!] Once set, transfer your chocolate-covered almonds into an airtight container at room temperature for up to two weeks—or refrigerate for longer freshness!