Xanthan Gum 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 high-end confectionery. Many store-bought chocolate-covered nuts rely on stabilizers and additives you'd rather avoid, but this recipe keeps things beautifully stripped back — just three ingredients, nothing hidden. The double-boiler method gives you glossy, perfectly tempered chocolate without any fuss, and coating each almond individually (or in little clusters) means every piece gets that ideal chocolate-to-nut ratio. A pinch of flaky sea salt scattered on top before the chocolate sets takes the whole thing from good to genuinely hard-to-stop-eating. Once they've set on the parchment — or had a quick chill in the fridge on a warm day — you've got a batch of elegant, snackable bites that are completely free of gums, fillers, or anything unnecessary. They store well and make a great homemade gift, though they rarely last long enough to wrap up.
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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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