I’ve been absolutely addicted to these lately. As in, I can’t have a meal without having a handful of these after. I’m such a sucker for anything salty and sweet, and these fill that craving perfectly. I’m also obsessed with the dark chocolate raspberry combo..I know I’m not alone on that one.
This all started when my mom brought home these chocolate covered raspberry almonds from the AIRPLANE. Since when did they have amazing snacks like these?! And the second I tasted them, I knew I had to re-create them. They had the thinnnnest layer of dark chocolate and this raspberry dust on them and omg.
I was instantly hooked.
These would be the perfect treat to make to give out as holiday gifts. I don’t know about you, but getting food as a gift is always at the top of my list. And they’re so pretty and festive! And we all know how I feel about festive.
Now these are a tiny bit of a labor of love to make, meaning you have to coat each almond in chocolate and let the excess drip, and then shake them all up in the raspberry dust. I do this in a few batches so they all don’t stick together. SUPER easy, but a little tiny bit time consuming. I actually found the process super therapeutic, but I’m a weirdo.
This would be a fun project to do with friends or your kiddos!
I used freeze dried raspberries, but you could use whatever fruit you like! They would be so delicious with freeze dried strawberries too!
Can’t stop won’t stop. And these are actually pretty healthy! Dark chocolate + almonds + raspberry dust. Total health food.
Raspberry Dark Chocolate Covered Sea Salt Almonds
These raspberry dark chocolate sea salt almonds are a perfectly healthy sweet treat, and they also make a great gift for the holidays or a hostess gift too!
- 2 ounces freeze dried raspberries
- 1/2 teaspoon sea salt
- 4 ounces dark chocolate, chopped
- 1 teaspoon coconut oil
- 1 cup raw almonds
Place freeze dried raspberries in a food processor or blender and blend until they are a finely ground "dust". Place in a gallon size zip-top bag and add the sea salt. Close the bag and shake to combine. Set aside.
Place chocolate in a microwave safe bowl and microwave in 30 second increments, stirring in between each, until melted. Mine took about 1½ minutes. Add the coconut oil and stir until melted and smooth.
Using a fork, dip almonds one by one in the chocolate, shaking off excess very well, then place in the bag with the raspberry dust. Once ¼-1/3 of the almonds are in the bag, close the bag and shake very well until all almonds are completely coated. Place on a cooling rack to dry. Repeat 2-3 times until all almonds are coated. Let almonds dry for at least 2 hours and enjoy!
*I like to coat the almonds in 3-4 batches so they don't stick together in the bag.
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