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  • Writer's pictureCrystal Munegatto

Dark Chocolate & Sea Salt Almonds

Well. I'm really excited about this recipe! Why you ask?

(1) Chocolate.

(2) It’s DARK chocolate. ♥

(3) Simple. 4 ingredients.

(4) Wholesome and healthy. Well, compared to skillet brownies at least.

(5) Sweet & Salty.


  • 6 ounces bittersweet or semi-sweet high quality chocolate

  • 1 and 1/2 cups Diamond of California whole almonds (raw and unsalted)

  • sea salt

  • turbinado sugar (or any coarse/raw sugar)


  1. Line a large baking sheet with parchment paper.

  2. Melt the chocolate in a double boiler.

  3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don't want them all sticking together!), place onto prepared baking sheet. Repeat with remaining almonds.

  4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I place the baking sheet in the refrigerator to speed it up.

  5. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Only 4 simple, convenient ingredients transformed into something extraordinary. A good source of protein, energy, and let’s not forget all that glorious sweet and salty crunch.

Seriously, make these today.

Recipe Source: Sally's baking addiction

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