Tuesday, April 26, 2016

Dark Chocolate Coconut Almond Crunch

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The secret to a happy life, in my opinion, is chocolate. There are very few things that can give me the pure satisfaction that chocolate can. It can also take away any sadness or anger I may be feeling and instantly put me in a great mood. Pair that chocolate with some salty nuts and crunchy, buttery toffee and you've got yourself a winning combination. 

Now, throw a little toasted coconut on top and you've officially arrived. This is as good as it gets.

There's something really satisfying about chopping up chocolate. Give me a sharp knife and a big hunk of dark chocolate and I'll be a happy camper.

Hello, beautiful chocolate. Hi! You're so pretty. Yes you are.

Now, a sprinkling of pixie dust. I mean coconut. And now you have yourself the perfect little treat that will satisfy your sweet tooth. And your salty tooth, if that's a thing. Which it's not. But, it should be.

Enjoy! But try not to eat them all at once... Like I did. 

Dark Chocolate Almond Crunch:

  • 1/3 cup white sugar
  • 2 tablespoons salted butter
  • 1 cup raw almonds
  • 1- 1/2 cups chopped dark chocolate
  • 1 tablespoon sea salt
  • 1 tablespoon unsweetened coconut


Place a skillet over medium heat and heat almonds, while tossing for 1-2 minutes or until they're golden brown and smell nice and toasty. Set aside. Place coconut in the same pan and toss until golden brown, then remove from heat and set aside.

Place sugar and butter in a small saucepan over low heat. Once mixture melts, cook for 6-8 minutes, or until it's beginning to thicken and turn a rich caramel color. Quickly toss almonds to the pan and coat with mixture. Place tablespoons of the nut mixture on a baking sheet lined with parchment paper and allow to harden.

While nuts are cooling, melt chocolate over a double boiler until smooth and shiny. Spoon or drizzle chocolate over clusters and sprinkle with toasted coconut and sea salt. 

Makes about 16 clusters

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