These low-sugar, chocolate-covered almonds are a treat for everyone, including people with diabetes. Ideal for a light dessert or comfort snack.
- 250 ml (1 cup) raw almonds
- 60 ml (1/4 cup) dark chocolate (or 45 g / 1.5 oz) (see note)
- 15 ml (1 tablespoon) coconut oil
- 15 ml (1 tablespoon) honey or maple syrup
- 2.5 ml (1/2 teaspoon) vanilla extract
- A pinch of salt
Note: For a low-sugar option, choose baking chocolate. Otherwise, dark or semi-sweet chocolate chips are also good choices.
- Preheat the oven to 375°F (165°C). Dry roast the almonds for 8 to 10 minutes until they are golden. Let them cool.
- Meanwhile, in a medium bowl, melt the chocolate with the coconut oil in the microwave in 20-second intervals.
- Once well melted, stir in the honey, vanilla extract, and salt. Set aside.
- Coat the roasted almonds in the chocolate mixture, making sure each almond is well coated.
- Spread the coated almonds on a baking sheet lined with wax paper, ensuring they do not touch.
- Refrigerate for at least 20 minutes before transferring the almonds to an airtight container.
Can be stored in an airtight container in the refrigerator for 2 weeks.