If you love Chocolate Coated Nuts like I do, but don’t like the health implications of eating an entire bowl of them in one sitting, this recipe is for you.
If chocolate nut ANYTHING is in front of me, I can barely keep from eating them. However, the traditional version is not the healthiest snack in the world. In the past, when I was eating sugar, I would justify eating them by thinking about the health benefits of chocolate and almonds while snacking on something that was clearly not good for me.
Well, this recipe is such a help. It is a real treat without all of the sugar and chocolate. Just enough sweetener and carob or chocolate to make the almonds taste like a treat, without enough to detract from their health benefits.
Here in an ingredient list that is pretty typical for Chocolate-Coated Nuts:
Dark Chocolate (sugar, choc liquor, cocoa butter, lecithin, vanillin, corn syrup, Gum Arabic, confectioners glaze), almonds, (roasted in cottonseed and/or canola oil), cocoa
Not horrendous, but the sugar content is pretty high, and the oils are not good quality for healthy living.
This way, when you make your own chocolate covered nuts, you can be in control of your ingredients and enjoy them without guilt.
For this recipe, you can either use a dehydrator or your oven on its lowest temperature setting. The oven temperature, however, will be too high to keep the almonds truly raw. If you don’t have a dehydrator, then I recommend trying the oven, and then moving to a good dehydrator once you know you will use it.
- You can substitute any healthy sweetener for the xylitol, but if using a liquid sweetener you should eliminate the touch of water and you may also need to use a different amount of sweetener if using a liquid, so read this post for helpful information on substituting sweeteners.
- Raw chocolate powder or carob powder can be used instead of cocoa.
Now for the Homemade Chocolate Almonds
So here is the recipe for Homemade Chocolate Almonds which will give you another great snack for you and your family:
- Soak the almonds overnight, covered with filtered water and with 1 tsp salt added to the water. Drain and air dry for approximately 1 hour. Melt coconut oil and mix all remaining ingredients in with it. Put nuts in a bowl and pour liquid mixture over them. Spread on cookie sheet or dehydrator tray and dry until no longer wet or sticky. (For this, set dehydrator at 125 degrees and oven at the lowest temperature.)
- Store whatever almonds that are left in a container in the refrigerator.
Leave a comment and let me know what you think!