Ingredients:

  • 16 oz high-quality chocolate (70% dark or milk chocolate)
  • 1.5 cups whole raw unsalted almonds
  • 1 tsp coconut oil
  • 1/2 tsp pure vanilla bean paste
  • 1 tsp flaky sea salt (Maldon)
  • 1/4 tsp espresso powder

Instructions:

  1. Preheat your oven to 350°F (180°C). Spread the 1.5 cups of almonds in a single layer on a baking sheet and roast for 10-12 minutes until they smell nutty and the centers are pale gold. Allow them to cool completely.
  2. Chop or grate your 16 oz of chocolate into uniform pieces. Melt the chocolate using a microwave in 20 second bursts, stirring vigorously between each. Stop when a few small lumps remain and stir until they melt from residual heat.
  3. Stir in 1 tsp of coconut oil, 1/2 tsp vanilla bean paste and 1/4 tsp espresso powder into the melted chocolate mixture until the mixture is silky and uniform.
  4. Fold 1.5 cups of the cooled almonds into the chocolate quickly, ensuring every nut is fully coated in the chocolate. Spread the mixture onto a parchment-lined baking sheet, aiming for about 1/4 inch thickness. Work quickly before it starts to thicken.
  5. Sprinkle 1 tsp flaky sea salt over the top and let it set at room temperature for 2 hours or in the fridge for 30 minutes.