Yeast Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate meets the satisfying crunch of whole almonds in this dead-simple treat that feels far more indulgent than the short ingredient list suggests. The magic is in the quality of the chocolate — going with 70% cacao or higher gives you that deep, slightly bitter edge that balances beautifully against the flaky sea salt finish. Many store-bought chocolate-covered nuts sneak in unexpected additives or fermented ingredients, so making your own means you know exactly what's in every bite. The double-boiler method keeps the chocolate smooth and glossy without scorching, and the whole process comes together in under an hour with almost no cleanup. A light sprinkle of sea salt right before the chocolate sets is the move that takes these from good to genuinely hard to stop eating. They're elegant enough to gift, easy enough to make on a weeknight, and satisfying enough to keep a stash in the fridge all week long.
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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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