“Please make them crunchy!” said my husband…
…when he asked me to make him this treat he really loves — dark chocolate covered almonds.
He also wanted them to be healthier than store-bought.
No problem. I knew just what to do! I tell you the answer in this video… Plus I show you HOW to make them! (Or keep reading for the written answer and recipe.)
The answer: Use soaked (and then dehydrated) almonds.
Soaking makes the almonds more nutritious and digestible, and the dehydrating returns them to their dry state… and then some. They actually get super crunchy!
Please don’t be overwhelmed because I just told you to soak the almonds first. It’s really easy to do! In fact, I show you just how simple and easy it is in my free traditional cooking video series right here.
And I’m telling you… the jury is definitely not out on these chocolate covered almonds. They are fabulous.
This recipe is a win-win-win. (Yummy, healthy, and super crunchy!)
Get some going today!
To see how to simply and easily soak almonds, go here to sign up for my free traditional cooking video series. In the quick 5-video series, you’ll learn how to soak nuts, grains, beans, and more. And you’ll get handy fact sheets as a reference in your daily cooking!
Sea Salt & Dark Chocolate Covered Almonds {Super Crunchy!}
I’m telling you… the jury is definitely not out on these chocolate covered almonds. They are fabulous. This recipe is a win-win-win. (Yummy, healthy, and super crunchy!) Makes 2 cups.
Ingredients
- 4 ounces sugar-free chocolate chips no-sugar stevia-sweetened chocolate chips without any fillers!
- 1 cup raw almonds preferably soaked and then dehydrated
- sea salt
Instructions
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Melt the chocolate chips in a double boiler or a bowl placed inside a pot with some boiling water.
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Stir as they melt.
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Remove from heat.
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Add the almonds to the bowl of chocolate.
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Mix well to coat all pieces in chocolate.
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Line a baking tray with parchment paper.
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Using tweezers (I’m using the ones that came with my serger 😉 ) or a fork, transfer the almonds one by one onto the baking tray so they’re not touching.
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Sprinkle with sea salt.
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Put the tray in the freezer for about 5 minutes to set the chocolate.
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Transfer the chocolate almonds to a pint size jar and tighten the lid.
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Store in the fridge or freezer.
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Try not to eat them too fast! Enjoy!
Recipe Notes
- Learn how to soak and dehydrate the almonds in this free video series.
Have you ever made chocolate-covered almonds? Do you like them super crunchy?
To see how to simply and easily soak almonds, go here to sign up for my free traditional cooking video series. In the quick 5-video series, you’ll learn how to soak nuts, grains, beans, and more. And you’ll get handy fact sheets as a reference in your daily cooking!
This post was featured in 60+ Homemade Candy Recipes and 25 Natural Gifts For The New Mom On Mother’s Day.
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loved the crunchy almonds all by themselves. But made my first batch of chocolate covered almonds the yesterday. They were enjoyed by everyone. What a treat. could you add a little of coconut oil so they stay hardened and not melt in your hands.??
Hi Michelle,
Coconut oil wouldn’t help because it melts at 76 degrees ~ pretty much when it touches skin 🙂
Wardee has this issue, too. They put the serving in a little bowl and eat one at a time from there. Minimizing contact with skin so the chocolate stays firm.
Millie
Traditional Cooking School