Citric Acid Free Dark Chocolate-Covered Almonds
Crunchy, bittersweet, and finished with a whisper of flaky salt, these chocolate-covered almonds are the kind of treat that disappears faster than you'd expect. For anyone navigating a citric acid sensitivity, store-bought chocolate snacks can be a minefield — many brands sneak in citric acid as a preservative or flavoring agent, making the label-reading process exhausting. This recipe keeps things beautifully simple: raw almonds, a high-cacao dark chocolate, and sea salt are all you need. The double-boiler method gently melts the chocolate without scorching it, giving you that glossy, snappy coating that looks almost too good to eat. A sprinkle of flaky salt right before the chocolate sets takes the flavor from good to genuinely addictive. They firm up at room temperature in about half an hour, so you're not waiting long before you can dig in. Make a batch on the weekend and you'll have a satisfying, worry-free snack ready to grab all week long.
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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.
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