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!
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.