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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!

Course Dessert, Snack
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Spices in My DNA


  • 2 ounces freeze dried raspberries
  • 1/2 teaspoon sea salt
  • 4 ounces dark chocolate, chopped
  • 1 teaspoon coconut oil
  • 1 cup raw almonds


  1. 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.

  2. 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.

  3. 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!

Recipe Notes

*I like to coat the almonds in 3-4 batches so they don't stick together in the bag.