Turmeric 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 you'd find at a specialty chocolate shop. The double-boiler method keeps the chocolate silky and smooth, so every almond gets an even, glossy coat without any scorching or graininess. A pinch of flaky sea salt scattered on top right before the chocolate sets is the detail that takes these from good to genuinely hard to stop eating. Store-bought chocolate-covered almonds often sneak in unexpected spice blends or coatings, but this recipe keeps things clean — just three straightforward ingredients, nothing hidden. For anyone navigating a sensitivity to turmeric or other anti-inflammatory spices that tend to show up in "superfood" snack mixes, making these at home means you know exactly what's in every bite. They set beautifully at room temperature in about half an hour, making them an easy make-ahead snack, gift, or dessert topping with zero stress involved.
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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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