Need a quick gift? Almond clusters are quick and easy to make, not to mention full of healthiness!
Almonds are one of my favorite nuts to snack on. They are an excellent source of protein, fiber, vitamin E, and minerals such a magnesium and copper. Almonds are always on my recommended snack list for clients, as long as there are no allergies of course. Nuts are easy though to go over board on. Nuts are nutrient powerhouses. With this nutrient density comes caloric density. I always portion out almonds and recommend the same to my clients. One ounce is about 22 almonds. I know this sounds "nuts", but I count them as I eat them.
Nuts are perfectly paired with chocolate. I love chocolate covered almonds, peanuts, and cashews. These snacks are really easy to make on your own. All you need is melted chocolate and nuts! It's that easy. I make small mounds of almonds, 11 almonds in each mound. Two almond clusters give you 1 serving of almonds.
Melting chocolate needs to done slowly and on moderate heat. I have burned my share of chocolate by trying to hurry up the process. Nothing smells worse than burned chocolate. Ruined chocolate that has to get tossed in the trash makes me so sad.
Drizzle the melted chocolate over the almond clusters. I used 11/2 teaspoons of melted chocolate for each cluster. Slowly drizzle the chocolate over all the almonds, making sure to hit each almond. When the chocolate sets in the refrigerator all the almonds will be attached as long as chocolate has touched each almond.
I am experimenting with videos. This is my first recipe video. Let me know what you think!
Get the Recipe!
- 2 cups raw almonds
- 10 ounce bag 60% Cacao Bittersweet Chocolate Baking Chips
- In a double boiler or microwave melt chocolate until smooth.
- If using a double boiler, boil water on medium heat.
- If using a microwave, heat in small increments (15-20 seconds) and stir between heating intervals.
- Make small mounds of 11 almonds (½ ounce) on a parchment lined baking sheet.
- Drizzle 11/2 teaspoons of melted chocolate over each mound making sure to coat all almonds.
- Refrigerate until chocolate is set.
This post was originally published in 2015. It has been updated.