Nightshade Free Dark Chocolate-Covered Almonds
Rich, bittersweet chocolate meets the satisfying crunch of whole almonds in this simple three-ingredient treat that feels far more indulgent than the effort involved. For anyone navigating a nightshade-free lifestyle, store-bought chocolate candies can be a minefield of unexpected additives and spice blends — making a homemade batch like this a genuinely smart move. The double-boiler method keeps the 70% cacao dark chocolate silky and glossy, so every almond gets a smooth, even coat that sets beautifully. A pinch of flaky sea salt scattered on top right before the chocolate firms up adds that perfect sweet-salty contrast that makes these genuinely hard to stop eating. They're elegant enough to set out at a dinner party and easy enough to throw together on a weeknight. Once the chocolate sets — about 30 minutes at room temperature — you've got a snack that stores well and travels even better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!