Honey 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. Many store-bought chocolate-covered nuts sneak in honey or other sweeteners to add gloss or flavor, so making your own is the cleanest way to know exactly what you're eating. The double-boiler method keeps the chocolate silky and tempered without any fuss, and a fork makes it easy to coat each almond evenly while shaking off the excess. A pinch of flaky sea salt scattered over the top before the chocolate sets is the move that takes these from good to genuinely hard to stop eating. Once they've cooled on the parchment — or had a quick chill in the fridge on a warm day — you've got a glossy, deeply chocolatey snack that's completely free of any added sweeteners beyond the cacao itself. Keep a batch on the counter for afternoon snacking or pack them up as a gift; either way, they disappear fast.
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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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