Dark Chocolate Almond Clusters
While I am a savory girl through and through, these are an exception to that rule. Adapted from Danielle Walker, these clusters are chewy like caramel, crunchy from the nuts, and the perfect combination of sweet and salty. Not to mention they are insanely easy to make—almost too easy. When that spontaneous late night craving hits, you probably already have everything you need in the pantry.
INGREDIENTS:
3.5 oz organic unsweetened chocolate—if your chocolate is already sweetened (I recommend Hu chocolate sweetened with coconut sugar)
2 T organic pure maple syrup (raw honey would work too)
2.5 tsp organic unrefined coconut oil, or organic palm shortening
1/2 tsp pure vanilla extract
2 cups almonds (raw or dry-roasted and salted)
3/4 tsp flaky or pink salt
STEPS:
Melt chocolate: Bring 1” of water to boil in a saucepan, then reduce to a simmer. Place a heatproof glass or metal bowl over the top (not touching the water) to create a double boiler. Add the chocolate and shortening/oil and slowly melt, stirring constantly. Stir in the maple syrup and vanilla, and then remove from the heat and let cool for 10 minutes, until slightly thickened.
Alternatively, add chocolate and shortening/oil to a microwave-safe bowl and zap in 30 second intervals, stirring in between, until melted.
Line a baking sheet with parchment paper.
Stir the almonds into the chocolate mixture, and then spoon small mounds onto the prepared baking sheet. Sprinkle with salt.
Place in the refrigerator (NOT the freezer) to set. Store any leftover clusters in the refrigerator for up to a week.
