Raspberry Chocolate Covered Almonds
  • 1 3oz bar of dark chocolate (milk or white chocolate would also work!)
  • 1.5 cups dry roasted almonds (raw will work too, but you will have to roast them first. 10 minutes at 350 in the oven)
  • 1 tablespoon ghee
  • 1 teaspoon vanilla extract
  • 1 cup freeze dried raspberries
  1. In a double boiler, melt chocolate, ghee and vanilla.
  2. While chocolate is melting, add raspberries to a high-powered blender and mix until most of the seeds are pulverized. You won't get every one, but this will help to minimize them.
  3. Pour raspberry powder into a medium sized mixing bowl and set aside.
  4. Pour roasted almonds into melted chocolate and stir to coat each almond thoroughly.
  5. Place a baking rack on top of a parchment lined baking sheet.
  6. Pour almonds on top, spreading them out and making sure they aren't touching one another. Do the best you can, it doesn't have to be perfect!
  7. Place in the freezer for 10 minutes.
  8. Remove and gently scrape the almonds off the rack into the mixing bowl with the raspberry powder.
  9. Place saran wrap on top of your bowl, seal it securely and shake the bowl, mixing the almonds side to side and upside down, until each almond is coated in delicious raspberry!
  10. If not eaten right away, these store best in the fridge.
Recipe by Anya's Eats at http://www.anyaseats.com/raspberry-chocolate-covered-almonds/