Low Iodine Dark Chocolate-Covered Almonds

Crunchy, bittersweet, and finished with a whisper of flaky salt, these chocolate-covered almonds hit every note you want from a satisfying snack or homemade gift. For anyone navigating a low-iodine approach, store-bought chocolate treats can be a minefield — dairy-based coatings, iodized salt, and mystery additives show up constantly on ingredient labels. This recipe sidesteps all of that by using raw almonds, high-cacao dark chocolate, and plain flaky sea salt, keeping the ingredient list short and easy to verify. The double-boiler method gives you silky, glossy chocolate without any fuss, and the whole process comes together with just three ingredients and a little patience while the coating sets. That sprinkle of flaky salt on top before the chocolate hardens is the move — it adds a subtle crunch and balances the deep, slightly bitter notes of the 70% cacao beautifully. Keep a batch on the counter for snacking or tuck them into a jar for the week ahead.

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