No-Sugar Chocolate Covered Almonds
These No-Sugar Chocolate Covered Almonds feature crunchy almonds coated in rich, sugar-free chocolate. Perfect for a quick breakfast, it’s a simple recipe that blends nutty, chocolatey flavors into a nutritious treat with minimal effort.
Why You’ll Love This Recipe
These almonds are a nutritious, healthy breakfast idea that transforms crunchy almonds coated in rich, sugar-free chocolate into a delightful treat, perfect for a quick morning. Easy to make without added sugars, they’re high in protein and antioxidants. Versatile—enjoy with yogurt or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Toast the Almonds: Enhances flavor and crunch.
- Melt Chocolate Gently: Prevents seizing or burning.
- Chill Well: Ensures a firm coating.
- Avoid Overmixing: Prevents almond breakage.
- Serve Chilled: Maximizes the chocolatey appeal.
- Adjust Sweetness: Taste and tweak stevia if needed.
- Use Parchment: Eases removal from tray.
- Cool Completely: Ensures chocolate sets properly.
- Store Properly: Keeps freshness intact.
- Add Variety: Sprinkle with sea salt if desired.
No-Sugar Chocolate Covered Almonds
Crunchy no-sugar chocolate almonds, healthy breakfast snack.
Ingredients
- ½ tsp stevia
- 1 cup sugar-free dark chocolate
- 1 tbsp almond butter
- 1 tbsp cocoa powder
- 1 tbsp coconut oil
- 1 tsp chia seeds
- 1 tsp vanilla extract
- 2 cups raw almonds
- optional pinch sea salt
- pinch salt
Instructions
- Toast the Almonds: Lightly toast almonds in a dry skillet over medium heat for 3-4 minutes; cool slightly.
- Melt the Chocolate: In a microwave-safe bowl, melt sugar-free dark chocolate with coconut oil in 20-second intervals, stirring until smooth.
- Add Flavor: Stir in stevia, vanilla extract, cocoa powder, and almond butter until well combined.
- Incorporate Seeds: Mix in chia seeds and a pinch of salt.
- Prepare the Tray: Line a baking sheet with parchment paper.
- Coat the Almonds: Dip each almond into the chocolate mixture, using a fork to coat evenly.
- Arrange on Tray: Place coated almonds on the prepared tray, ensuring they don’t touch.
- Add Finishing Touch: Sprinkle with a pinch of sea salt if desired.
- Chill the Almonds: Place in the refrigerator for 30 minutes to set.
- Serve and Enjoy: Serve chilled, savoring these crunchy, healthy breakfast treats!
Notes
- Toast almonds for flavor; melt chocolate gently to avoid seizing.
- Chill well to set coating; avoid overmixing to prevent breakage.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 103Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 12mgCarbohydrates 11gFiber 1gSugar 9gProtein 2g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Raw Almonds (2 cups): Whole, for nutty base.
- Sugar-Free Dark Chocolate (1 cup): Chopped, for coating.
- Coconut Oil (1 tbsp): Melted, for smoothness.
- Stevia (½ tsp): Liquid, for sweetness.
- Vanilla Extract (1 tsp): For aroma.
- Cocoa Powder (1 tbsp): Unsweetened, for depth.
- Salt (pinch): Enhances flavor; adjust to taste.
- Chia Seeds (1 tsp): For added nutrition.
- Almond Butter (1 tbsp): For richness.
- Sea Salt (optional pinch): For finishing touch.
Variations and Substitutions
- Nut Swap: Use walnuts or cashews.
- Chocolate Swap: Use unsweetened cocoa nibs.
- Oil Swap: Use cacao butter or omit.
- Sweetener Swap: Replace stevia with monk fruit.
- Vanilla Swap: Use almond extract or omit.
- Cocoa Swap: Use carob powder or omit.
- Seed Swap: Use flaxseeds or omit.
- Butter Swap: Use peanut butter or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 2 weeks; serve chilled.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Not recommended; serve cold.
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