Gluten Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate meets the satisfying crunch of whole almonds in this three-ingredient treat that feels far more indulgent than the effort involved. Chocolate candy can be a surprisingly tricky category to navigate when you're avoiding gluten, since many store-bought options are processed on shared lines or contain hidden additives — but this recipe keeps things clean and completely in your control. The key is choosing a dark chocolate that's 70% cacao or higher, which delivers deep, slightly bitter flavor while naturally skipping the fillers and thickeners that sneak into lesser bars. A double boiler method keeps the chocolate silky and smooth without scorching, so every almond gets a glossy, even coat. The finishing touch of flaky sea salt is non-negotiable — it cuts through the richness and makes each bite genuinely addictive. Once they're set, you've got a snack that works just as well on a charcuterie board as it does grabbed straight from the fridge at midnight.
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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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