If you’re like me and enjoy snacking while binge watching a show on Netflix or catching your favorite movie on cable, then this one is for you.
Which is never a good sign.
I tried out a Mocha Granola recipe last week and it turned out pretty great, but the best part was- it was a guilt-free snack! And is super simple to whip up! Just mix all the ingredients together and stick it in the oven and – voila! A filling, guilt-free, diet friendly snack with just a hint of coffee flavour!
Now these Roasted Almonds, dipped in chocolate and sprinkled with sea salt are absolutely scrumptious!
Anyone can make these, trust me! Roasting the almonds is completely optional. I just spread them out over parchment paper on a baking tray and stuck them in the oven for about 10 minutes. Once they’re done, give them a couple minutes to cool down before dipping them into the melted chocolate. Spread them onto parchment paper on a baking tray and them sprinkle sea salt all over. Yum!
I’m still a child at heart and love nothing better then cleaning out a bowl of melted chocolate. But I was able to hold myself back and even add extra almonds to coat the remaining chocolate and transfer it to the baking tray. Just as I was taking the bowl towards the kitchen sink to wash, I caught sight of a tiny almond still stuck to the side. With fingers still coated in sea salt, I popped it in my mouth.
I was transported to a world of silky smooth chocolate, crunchy almonds and the sour punch of the sea salt.
I had to stick it in the fridge to keep from eating it all up at the kitchen counter there and then!
Use the highest quality ingredients that you have on hand or can find. High quality chocolate when melted is smooth and silky and complements the sea salt amazingly. I used bittersweet chocolate, but you could use milk chocolate if that’s more your taste.
I got the recipe from Sally’s Baking Addiction. I love her blog and the recipes she shares- always so inspirational! The original recipe included adding raw sugar, however, I did without since the chocolate was sweet enough for my taste. Next time though, I think I’ll add a pinch of cayenne pepper or smoked paprika and see how it goes!
If you try out this recipe or simply love it, then please let me know! Leave a comment below or tag me on Instagram (@_littlemiracles_) and I’ll be sure to check it out! ♥
Chocolate Covered Roasted Almond Niblets
Yields 2 cups
Recipe adapted from Sally’s Baking Addiction
5 ounces semi-sweet/bittersweet chocolate, chopped
2 cups almonds
- If roasting the almonds, then spread them out over parchment paper on a baking tray and roast in oven for about 10 minutes at 150ºC. Let the almonds cool.
- While the almonds are roasting, place chocolate in a heatproof bowl over a saucepan of water/ double boiler method, and melt. You can also melt the chocolate in the microwave, in 30 second bursts, mixing between every thirty seconds. Leave to cool slightly.
- Using a dipping tool would be helpful at this stage. Mix the almonds into the chocolate and using the dipping tool lift a couple at a time out. Shake the dipping tool or tap against the edge of the bowl to shake off excess chocolate. Almonds might stick together so when placing them on the parchment paper, just spread them out with the spoon.
- Sprinkle sea salt over the chocolate covered almonds- as much as you like. Place the baking tray in the refrigerator to let the chocolate set, or if the weather is cool enough to allow the chocolate to cool on the counter, then do so. Keep the chocolate almonds refrigerated.