Lactose Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate meets the satisfying crunch of whole almonds in this deceptively simple treat that tastes like something from a high-end confectionery. The key is using dark chocolate with at least 70% cacao, which is naturally free of dairy — no milk solids, no cream, no butter needed to get that glossy, indulgent coating. A double boiler method keeps the chocolate smooth and perfectly tempered without any fuss, and the whole process comes together with just three ingredients. That pinch of flaky sea salt sprinkled on before the chocolate sets is the detail that takes these from good to genuinely hard to stop eating. Whether you're packing them as a snack, gifting them in a little bag, or just keeping a stash in the fridge for yourself, they hold up beautifully once set. Store-bought chocolate-covered almonds often sneak in milk derivatives, so making your own means you know exactly what's in every bite.
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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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