Ingredients:

  • 1.5 cups whole raw almonds
  • 0.5 tsp flaky sea salt
  • 12 oz milk chocolate chips
  • 1 tsp refined coconut oil
  • 0.5 tsp pure vanilla extract

Instructions:

  1. Spread 1.5 cups of whole raw almonds on a baking sheet. Roast at 175°C for 8-10 minutes until they smell fragrant and look slightly tanned.
  2. Let the almonds sit on the tray for 5 minutes.
  3. Line a clean baking sheet with parchment paper and spread the cooled almonds in a tight, single layer.
  4. Place 12 oz of milk chocolate chips and 1 tsp of refined coconut oil in a microwave safe bowl.
  5. Microwave for 30 seconds, then stir. Repeat in 15 second bursts until the mixture is 90% melted.
  6. Use the residual heat to melt the remaining lumps until the chocolate looks glossy and velvety.
  7. Stir in 0.5 tsp of pure vanilla extract gently.
  8. Drizzle the chocolate over the almonds. Use a spatula to spread it until all nuts are thinly coated.
  9. Sprinkle 0.5 tsp of flaky sea salt over the top while it is still wet.
  10. Leave at room temperature for 15 minutes, then refrigerate for 30 minutes until the surface is firm and matte.