If you are trying to practice self control this week, month, or just in general you've come to the wrong place...these sea salt chocolate almond clusters are sooo addicting! They are creamy, melt in your mouth chocolate, nutty bites made with just 4 simple ingredients, two of which are sea salt and vanilla, which I used simply to enhance the flavors. Chances are you have all of these ingredients sitting in your kitchen which means you can make these right now...
It is the perfect combination of sweet, salty and of course crunchy! All you have to do is simply melt your favorite chocolate in a saucepan and once melted you mix in the almonds. Once you have given the almonds a good mix you then spoon out a heaping tablespoon sized amount or any desired size and drop them on a sheet pan to set! Here, you sprinkle them with a little sea salt or any topping you wish- coconut flakes, drizzles of peanut butter, crushed peppermint, or anything you can think of! Then, place the clusters in the fridge to set for at least 30 minutes but if you realllllly can't wait that long, like me, pop them in the freezer for about 10 to 15 minutes and BAM! Healthiest, quickest, most delicious little treat you could ask for!
Healthy Desserts / Snacks
Prep time: 1-2 minutes
Cook time: 5 minutes & 30+ minutes in the fridge to set.
Total time: 45 minutes
Yields: 20 clusters (1 heaping tbsp. each)
2 cups of sprouted almonds
1 bag (10 oz) of chocolate chips*
1 tbsp. of vanilla
*I used Enjoy Life dairy free mega chunks
Options for toppings:
Melted nut butters
Shredded coconut flakes
1. Line a baking tray with parchment paper. Set aside.
2. Over low heat, add the chocolate chips and the vanilla to a medium pan. Stirring constantly with a spoon or with a large wooden spoon until completely smooth. Be careful to not over burn. It should only take a few minutes. If you are using a microwave, heat in small batches, in small increments, stirring each time you remove the microwaveable safe bowl.
3. Once the chocolate is completely melted and smooth, remove from the heat and add the sprouted almonds. Make sure all of the almonds are coated with the chocolate.
4. Scoop out desired size on parchment paper. Mine pictured were about a heaping tbsp. Sprinkle with sea salt and place in the freezer or the fridge to settle.
I keep mine stored in an air tight container in the fridge for about a month! Enjoy!