Sugar-Free Chocolate Coated Almonds
Indulge in a guilt-free snack with these Sugar-Free Chocolate Coated Almonds, a delightful combination of rich, velvety chocolate and crunchy roasted almonds. This easy-to-make recipe swaps traditional sugar for erythritol, making it perfect for those following keto, low-carb, or sugar-free lifestyles. The almonds are roasted to perfection, enhancing their natural nutty flavor, before being coated in a luscious blend of unsweetened cocoa powder, creamy coconut oil, and a hint of vanilla. With just 10 minutes of prep and minimal effort, these chocolate-coated almonds are an irresistible treat for satisfying your sweet tooth without breaking your health goals. Ideal for snacking, gifting, or an elegant accompaniment to your coffee, these chocolate almonds are as versatile as they are delicious!
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Ingredients
- 200 grams raw almonds
- 2 tablespoons coconut oil
- 60 grams unsweetened cocoa powder
- 3 tablespoons erythritol
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
Spread the raw almonds evenly on the prepared baking sheet and roast them in the preheated oven for 10-12 minutes until they are fragrant. Stir them halfway through the cooking time for even roasting.
Step 3
While the almonds are roasting, place a small saucepan over low heat and add coconut oil. Allow it to melt completely.
Step 4
Once melted, remove the saucepan from heat and whisk in the unsweetened cocoa powder and erythritol until smooth and well blended.
Step 5
Add vanilla extract and a pinch of sea salt to the chocolate mixture, stirring to combine.
Step 6
Allow the chocolate mixture to cool slightly so it thickens just a bit, but not hardens.
Step 7
Once the almonds are roasted and slightly cooled, transfer them to a mixing bowl.
Step 8
Pour the chocolate mixture over the almonds and toss until all the almonds are evenly coated.
Step 9
Return the chocolate coated almonds to the parchment-lined baking sheet, spreading them out evenly.
Step 10
Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is set and hardened.
Step 11
Once set, break any clusters into individual chocolate-coated almonds if necessary, and store them in an airtight container.
Nutrition Facts
| Serving size | (330.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1564.7 |
| Total Fat 136.0g | 0% |
| Saturated Fat 35.5g | 0% |
| Polyunsaturated Fat 25.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1164.9mg | 0% |
| Total Carbohydrate 117.2g | 0% |
| Dietary Fiber 46.6g | 0% |
| Total Sugars 10.4g | |
| Protein 54.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 610.9mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 2387mg | 0% |
Source of Calories