Chocolate Covered Almond Clusters

There are many different techniques you can use to create Chocolate Covered Almonds without using melted chocolate. This is one of my favorites. I enjoy them during the day, right before a workout or to satisfy cravings for sweets.

Enjoy them at room temperature or right from the freezer!

Chocolate Covered Almond Clusters

(makes 2 cups/ 500 mL)

What you’ll need:

• Parchment paper or silicone pad-lined backing sheet
• 2 cups (500 mL) raw, whole almonds
• ½ cup (125 mL) maple Syrup
• 1 cup (250 mL) cacao powder, divided
• ¼ cup (60 mL)  unscented coconut oil
• 1 tbsp (15 mL) pure vanilla extract
• 1/4 tsp (1 mL) sea salt

Instructions:

1. Preheat oven to 350 F.

2. Spread almonds evenly over parchment paper or silicone pad-lined baking sheet.

3. Transfer to a preheated oven until golden brown and aromatic, about 20 minutes.

4. Remove almonds from the oven and set aside.

5. In a large mixing bowl combine maple syrup, 1/2 cup (125 mL) cacao powder, coconut oil, vanilla, and salt and whisk until ‘chocolate’ mixture is smooth.

6. Add almonds to the mixing bowl mixing well to coat each almond.

7. Transfer coated almonds back to the baking sheet and freeze until firm, about 30 minutes. If your baking sheet is too big for your freezer, any container will suffice.

8. Place remaining cacao powder in a mixing bowl.

9. Remove almonds from the freezer and form into clusters of three or four almonds. Place clusters into cacao powder and toss to coat. Shake off excess powder and place in an air-tight container and store in the freezer for up to three months.

Chef Jordan’s Tips:

• I buy organic when possible. I don’t specify that on my ingredient list because I believe that you should choose what is best for you and your family. However, organic produce can be purchased direct from farmers at local, pop-up markets, often all year round. Organic does not have to be cost prohibitive.