Just 4 ingredients in these addicting sweet and salty almond clusters. Toasting the almonds turns them up a notch!
Can I ramble on just a little more about how it’s been 2 years since Sally’s Baking Addiction cookbook was released? Or, actually, how I’ve been doing this full time blogging thing for 3 years. No, wait. How it’s been 4 years and 3 months since I published my first blog post (<– cringe.) and STILL to this day, I can’t believe this is my life. Everyday I get to do what I love and interact with bakers all around the world who want to connect, learn, quote Mean Girls and Friends (he’s her lobster!), and eat chocolate treats all day long.
You just get me. You’re my peeps. Forgive me for saying peeps.
Now let’s eat some chocolate already, k?
So I have to confess that today’s recipe isn’t really a recipe. It’s beyond easy, using only 4 ingredients, and one of them is… salt. Though there is a little method to its simplicity! Basically what we’ll be doing is making a version of my dark chocolate sea salt almonds. Remember those from this past summer? I made them because I had something similar from Trader Joe’s– almonds covered in dark chocolate and sprinkled with sea salt and turbinado sugar.
And they’re sorta healthy! All you’re eating is almonds and dark chocolate.
What we’ll do today, though, is form them into clusters instead of leaving them as individual chocolate covered almonds. It’s like eating a handful of the individual almonds at once (which is the only way to eat them in my opinion).
And it’s all soooo glorious!
Start with high quality almonds. Fresh, whole, and protein-packed Diamond of California almonds. My beloved brand for YEARS! And the best tasting, in my opinion. For a little extra flavor, let’s toast those almonds before we pour dark chocolate on top.
For the chocolate, you can use any pure quality chocolate like Ghirardelli or Baker’s baking bars, Lindt, Trader Joe’s pound plus bar, etc. I use semi-sweet, but bittersweet is just as tasty. Especially if you love deeper, darker chocolate flavor.
Basically– since there are few ingredients– make sure you’re using quality stuff. I guarantee you’ll taste a difference.
You can melt the chocolate using a double boiler or a microwave, whichever you prefer. You can also temper the chocolate, though that’s not necessary. I personally like these sea salt dark chocolate almond clusters right out of the refrigerator. And you should not refrigerate tempered chocolate. (If you’re interested in learning more about tempering chocolate, I blab on and on about it in Sally’s Candy Addiction cookbook! #nerd)
So once the melted chocolate and toasted almonds are perfectly combined, spoon into clusters, then sprinkle with sea salt and turbinado sugar. These two garnishes not only add a little exciting flavor, but a pleasant sweet and salty crunch as well. Essentially, those little sprinkles are everything. Which makes me realize how crazy fantastic actual sprinkles would be on top of these. Rainbow-topped sea salt dark chocolate clusters!! I’m doing it.
SO MANY CLUSTERS. Self control left the building about 5 posts ago.
But at least they’re a healthier choice, so we can totally pig out.
I had so much fun shooting these clusters that I made a video. I want to actually show you how simple these dark chocolate treats are. And I hope you try them!
Just 4 ingredients in these positively addicting sea salt dark chocolate almond clusters. Toasting the almonds turns them up a notch!
- 2 cups (280g) whole almonds
- 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped*
- sea salt
- turbinado sugar (or any coarse/raw sugar)
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.
- Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
- Stir the almonds into the chocolate, making sure to coat each one. On a large lined baking sheet, drop a spoonful of the coated almonds. (Spoonful can be as large or small as you’d like. My clusters had about 10-12 almonds each in them.) Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
- Store chocolate covered almonds in the refrigerator for up to 4 weeks.
- Chocolate: Make sure you’re using high quality chocolate. I prefer Lindt, Baker’s, or Ghirardelli. Trader Joe’s Pound Plus bar works too! I usually use semi-sweet chocolate, but you can use bittersweet for a deeper and less sweet dark chocolate flavor.
Keywords: dark chocolate almond clusters, sea salt chocolate almond clusters
If you’re looking for another healthier chocolate treat, I have just the recipe for you! These healthy dark chocolate almond truffle balls have dates, almonds, and dark chocolate. Not what you’d expect, but it definitely works.