Crunchy roasted almonds drenched in sweet, dark, seductive melted chocolate, rolled in a gentle dusting of pure cacao powder, and then stored in the fridge for the ultimate crunch - what more could you possibly want?! They're creamy yet crunchy, sweet yet bitter, and very addictive.. you've been warned!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Roast the almonds on a large baking tray for 8-10 minutes at 350F/180C, then let cool completely.
In a double boiler or in a bowl over a pan of simmering water, melt together the chocolate and extra maple syrup. You'll need this extra sweetness because of the bitter cacao powder.
Add the almonds to the melted chocolate/maple syrup mixture and stir well so that every almond is covered in a thin layer of melted chocolate. Set aside.
Place the cacao powder in a large plastic ziplock bag, then add the almonds handful by handful, then zip the bag shut and shake it like a polaroid picture. Just kidding - a few gentle shakes should do it! Remove the almonds from the bag, then store in an airtight container in the fridge.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.