Sea Salt Chocolate Almond Clusters

Chocolate Almond Clusters, this dessert is a typical holiday season recipe from Italy’s Apulia region tradition.

We have to confess that this recipe isn’t really a recipe. It’s beyond easy, using only 4 ingredients, and one of them is… salt!

We have given a twist to the tradition’s recipe by adding a sprinkle of sea salt, which, we have to admit, makes this recipe just amazing! Everyone of our friends loved them and keep asking us to make some more (and actually we should! as they are a super quick treat to do!)

You should try them too! We know you’ll love them. Who doesn’t love chocolate? AND almonds?!

They are perfect as a dessert or as a pre-workout snack. Believe it or not, these salty morsels make for a wonderful snack. They’re packed with good fats, which help you stay full; fiber, and nutrients like selenium, vitamin E, and omega-3s.

…But be careful, they are notoriously easy to overeat! (You cannot say we didn’t warn you!)

Print Recipe

Sea Salt Chocolate Almond Clusters

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

1 hour

Servings

clusters

Ingredients

• 100 grams dark chocolate
• 150 grams almonds
• 16 ml coconut oil
• 8 grams sea salt

Prep Time 10 minutes Cook Time 15 minutes Passive Time 1 hour Servings clusters Ingredients 100 grams dark chocolate 150 grams almonds 16 ml coconut oil 8 grams sea salt

Instructions

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 15 minutes, stirring once during that time. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Add the coconut oil and mix well.
3. Stir the almonds into the chocolate, making sure to coat each one.

   
4. Spoon clusters onto a lined baking sheet, as large or small as you'd like. Our clusters had about 10-12 almonds each in them. Sprinkle with a little sea salt then allow chocolate to completely set.

   
5. We placed the baking sheet in the refrigerator to speed it up! Store chocolate covered almonds in the refrigerator for up to 2 weeks.

   

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