Vegetarian Dark Chocolate-Covered Almonds
Rich, bittersweet chocolate wrapped around a crunchy whole almond and finished with a pinch of flaky sea salt — this is the kind of treat that disappears fast no matter who you're sharing with. The double-boiler method keeps the 70% cacao chocolate smooth and glossy, so every almond gets an even, snappy coating that looks almost too good to eat. Store-bought versions often sneak in additives or use lower-quality chocolate, but making them at home means you control exactly what goes in. The three-ingredient list is deceptively simple, and the technique is genuinely beginner-friendly — if you can stir and use a fork, you can pull this off. That hit of sea salt on top is non-negotiable; it cuts through the bitterness of the dark chocolate and makes the whole thing taste far more sophisticated than the effort involved. These are perfect for gifting, snacking, or quietly eating over the kitchen sink while no one is watching.
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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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