Rice 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. Chocolate-covered almonds from the store often come with surprisingly long ingredient lists, and rice-based coatings or rice flour fillers can sneak into packaged confections more often than you'd expect. Making them at home with just chocolate, almonds, and flaky sea salt means you know exactly what's in every bite. The double-boiler method keeps the chocolate silky and smooth, and that final pinch of sea salt on top takes the flavor from good to genuinely hard-to-stop-eating. Once the chocolate sets — either at room temperature or with a quick chill in the fridge — you're left with glossy, perfectly coated clusters that look like they came from a fancy candy shop. They're great for gifting, snacking, or just keeping a stash in the fridge for whenever a chocolate craving hits.
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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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