Ingredients
- 1 lb raw, whole almonds
- 1 lb dark chocolate chips
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup sweetened coconut flakes
- Pink Himalayan Salt
Instructions
- Roast the almonds as directed above. This step can easily be done days in advance or as the first step in the recipe. If the almonds are roasted in advance, place them in your refrigerator after they’ve cooled off. If you roast nuts in bulk, as I do, then place them in your freezer to be used whenever youd like. Make sure to take the almonds out of the freezer and let come to room temperature before going on with the rest of the recipe. If you put cold almonds in the melted chocoalte the chocolate will seize up and you will not be able to make clusters.
- Place the chocolate, heavy cream, and vanilla extract in the double boiler (as described above), stir until the chocolate has combined with the cream and extract and is completely smooth. Take off the double boiler and let rest for 2-3 minutes on the counter. Add in the roasted almonds and stir to combine.
- Take a fork and scoop out a cluster of almonds covered in chocolate, place on a baking sheet lined with parchment paper or a silicone pad. Do this over and over until all of the almonds are in clusters on the baking sheets.
- Top each cluster with a pinch of the sweetened coconut flakes and if desired sprinkle a tiny amount of the Pink Himalayan Salt on top of each to make for a nice salty-sweet contrast.
- Once the clusters are topped with the coconut and salt flakes; place in the refrigerator for at least 3 hours, and up to 24 hours. Then store them in an airtight container in the fridge for up to a week.
Nutrition
Serving: 3clustersCalories: 489kcalCarbohydrates: 33gProtein: 12gFat: 36gSaturated Fat: 17gCholesterol: 14mgSodium: 65mgPotassium: 539mgFiber: 7gSugar: 17gVitamin A: 146IUVitamin C: 1mgCalcium: 221mgIron: 2mg
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