Celery Free Dark Chocolate-Covered Almonds
Rich, snappy, and deeply satisfying, these dark chocolate-covered almonds hit that perfect sweet-and-salty note that makes it nearly impossible to stop at just a handful. Store-bought versions often come with long ingredient lists and vague allergen warnings, so making them at home means you know exactly what's going into every bite — just almonds, good dark chocolate, and a pinch of flaky sea salt. The double-boiler method keeps the chocolate smooth and glossy without scorching, giving each almond a beautifully even coat. A quick sprinkle of sea salt before the chocolate sets adds a little crunch and brings out the deep, slightly bitter notes of the 70% cacao. They set up at room temperature in about half an hour, making this a genuinely low-effort treat with a seriously impressive result. Whether you're packing them for a snack, gifting them in a little jar, or just keeping a stash in the fridge for yourself, these are the kind of homemade candy that feels far fancier than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 cup raw whole almonds
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- ¼ tsp flaky sea salt
Instructions
- 1
Line a baking sheet with parchment paper and set it near your work area.
- 2
Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and stir occasionally until fully melted and smooth, about 3–4 minutes. Remove the bowl from the heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!