Bethany's Vegan Kitchen

Roasted almonds covered in dairy free milk chocolate, and sprinkled with salt. They’re dangerously moreish and super easy to make. I love roasting nuts in the microwave, it’s really simple and it’s so easy to keep an eye on them. You’ll know when the nuts are done when they smell toasted and you can hear the skins begin to pop

Yield; 300g of chocolate coated almonds Cook time; 10 minutes

You’ll need;

1. 200g whole almonds
2. 100g dairy free milk chocolate, I used Moser Roth Classic Vegan Cocoa Bar from Aldi
3. Salt to taste

Method;

• Start by laying out the almonds on a microwave safe plate, in a single even layer
• Microwave them on full power, in one minute intervals. Remove the plate from the microwave and give them a stir before microwaving for another minute. They should take between 4-5 minutes, you’ll know when they’re done when they smell nutty, toasted, and you’ll hear the skins popping
• Once they’re toasted, allow them to cool completely to room temperature. Next, melt the chocolate, again I do this using the microwave. Break the chocolate into small pieces and pop it into a small bowl, microwave at half powder for a minute, then give the chocolate a stir. Microwave for another minute or so at half power if needed, being careful not to overheat the chocolate
• Pour the cooled almonds into the bowl of melted chocolate. Carefully fold the nuts through the chocolate, ensuring each nut is evenly coated. Then spoon the nuts out onto a baking paper lined baking tray, spread them out into a single even layer
• Sprinkle over your desired amount of salt, I like to be generous, and then leave them to cool. Once the chocolate is set break the almonds into single pieces

Once you’ve broken the almonds apart, keep them in an airtight container. They won’t need to be kept in the fridge, but don’t leave them anywhere too warm or in direct sunlight