Raspberry Chocolate Covered Almonds

prep:5 minutes
cook:20 minutes
Difficulty
***--
Finding any chocolate covered nut product in a store that isn't full of undesirable ingredients is pretty tricky. Thankfully, making the same kind of treat at home isn't as difficult as you might think! I've made these nuts with dark chocolate, but if you would prefer milk or white chocolate, that would be delicious as well!

Serves: 10

Serves: 10decrease servingsincrease servings

Ingredients

Process

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
  1. In a double boiler, melt chocolate, ghee and vanilla.
  2. While chocolate is melting, add raspberries to a high-powered blender and mix until most of the seeds are pulverized. You won't get every one, but this will help to minimize them.
  3. Pour raspberry powder into a medium sized mixing bowl and set aside.
  4. Pour roasted almonds into melted chocolate and stir to coat each almond thoroughly.
  5. Place a baking rack on top of a parchment lined baking sheet.
  6. Pour almonds on top, spreading them out and making sure they aren't touching one another. Do the best you can, it doesn't have to be perfect!
  7. Place in the freezer for 10 minutes.
  8. Remove and gently scrape the almonds off the rack into the mixing bowl with the raspberry powder.
  9. Place saran wrap on top of your bowl, seal it securely and shake the bowl, mixing the almonds side to side and upside down, until each almond is coated in delicious raspberry!
  10. If not eaten right away, these store best 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.

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Recipe Info

  • Difficulty
  • prep:5 minutes
  • cook:20 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:175
    Fat:14 g
    Carbohydrates:11 g
    Protein:4 g
    Calculated per serving.

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