1 cup bittersweet (at least 70% cacao) chocolate, chopped or wafers
1 cup raw almonds
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and spread the almonds out in a single layer on the sheet. Toast in the oven until golden brown and aromatic, about 15 minutes. Remove and set aside.
Bring a few inches of water to boil in the bottom half of a double boiler. Place the chocolate in the top half of the double boiler and set it on the bottom half. Heat, stirring frequently, until the chocolate is almost melted, about 5 minutes. Remove from heat and whisk until completely melted. Add the almonds and stir to combine.
Drop the nut clusters by spoonful onto a baking sheet lined with waxed paper. Allow to cool and harden. May refrigerate to speed up the process. Store in an airtight container in layers separated by wax paper for up to 2 weeks.
Any raw nut or combination may be substituted for the almonds. Toasted unsweetened coconut flakes may also be added. Higher quality chocolate results in tastier clusters.
This recipe first appeared in the February 2021 issue of Get Healthy, a publication of The Northwest Indiana Times.