Seed Oil 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 fancy confectionery. What makes this recipe such a smart choice is how clean the ingredient list really is — just three things, and every one of them is exactly what it says it is. Many store-bought chocolate-covered nuts are made with chocolates that sneak in soybean oil, sunflower oil, or other refined seed oils as emulsifiers or coating agents, so making your own is genuinely the easiest way around that problem. By choosing a high-quality dark chocolate at 70% cacao or above and melting it low and slow over a double boiler, you get a glossy, snappy shell with none of the unwanted additives. The flaky sea salt on top isn't just a pretty finishing touch — it deepens the bittersweet chocolate flavor and makes each bite feel intentional and indulgent. These are perfect for gifting, snacking, or keeping in a jar on the counter 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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