Pescatarian Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate meets the satisfying crunch of whole almonds in this dead-simple treat that tastes like it came from a fancy confectionery. The double-boiler method keeps the chocolate silky and smooth, so every almond gets a glossy, even coat without any scorching or seizing. A pinch of flaky sea salt scattered on top right before the chocolate sets is the detail that takes these from good to genuinely addictive — that sweet-salty contrast is everything. Three ingredients, one bowl, and about half an hour of hands-off setting time is all it takes to have a batch ready to snack on or gift. Since dark chocolate at 70% cacao or higher is naturally free of meat and seafood, this recipe fits a pescatarian lifestyle without any substitutions or workarounds needed. Keep a stash in the fridge for a quick post-dinner bite, or bag them up for an easy homemade gift that nobody will guess took almost no effort at all.
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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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