This past weekend I spent 3 long, sweaty days traipsing the halls of Expo West, the largest natural products trade show in the world. I’ve been going to Expo West (and its East Coast counterpart, Expo East) for years now, but this year I was simply blown away by the number of companies exhibiting AND the number of companies releasing top-notch products with whole, minimal ingredients. Stay tuned tomorrow, I’ll be posting an entire recap of the show and all of my favorite products!
In the meantime, this treat was actually inspired by one of the few samples I couldn’t enjoy at the show… I saw Raspberry Chocolate Covered Almonds, but they had butter in them. They looked absolutely amazing but dairy and I don’t get along too well, so I resisted. Although, I suppose I only resisted for a couple days because I decided to make my own version with ghee! I was actually super excited because I used Fourth & Heart ghee (previously known as Tava) after falling in love with their packaging on Thrive Market & meeting them in person at Expo West! (Yes, I buy things for their clean ingredients, but nice packaging can’t hurt). 🙂
I decided to make these with Lily’s Chocolate (who I also saw at Expo!), which is sweetened with stevia. I’ve been a fan of Lily’s for a long time and their chocolate is pretty awesome, even if you’re one of those anti-stevia people. I don’t mind a little bit of real sugar in my dark chocolate, but sometimes it’s nice to stick to lower sugar options. These Raspberry Chocolate Almonds will be delicious with any kind of chocolate, milk, dark or white!
- 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
- In a double boiler, melt chocolate, ghee and vanilla.
- 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.
- Pour raspberry powder into a medium sized mixing bowl and set aside.
- Pour roasted almonds into melted chocolate and stir to coat each almond thoroughly.
- Place a baking rack on top of a parchment lined baking sheet.
- 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!
- Place in the freezer for 10 minutes.
- Remove and gently scrape the almonds off the rack into the mixing bowl with the raspberry powder.
- 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!
- If not eaten right away, these store best in the fridge.