Close
Photo:Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek
Active Time:15 minsTotal Time:45 minsServings:24Jump to Nutrition Facts
Active Time:15 minsTotal Time:45 minsServings:24
Active Time:15 mins
Active Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:24
Servings:
24
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupunsalted dry-roasted almonds6ouncesdark chocolate (60-70%), choppedPinchofflaky sea salt
Cook Mode(Keep screen awake)
Ingredients
1cupunsalted dry-roasted almonds
6ouncesdark chocolate (60-70%), chopped
Pinchofflaky sea salt
DirectionsLine a 24-cup mini muffin tin with paper or silicone liners. Divide 1 cup almonds among the prepared cups (about 4 almonds each).Place 6 ounces chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stopping to stir after each interval.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph WanekSpoon about 1 teaspoon chocolate over each portion of almonds. Sprinkle evenly with a pinch of salt. Refrigerate until set, about 30 minutes.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph WanekTo make aheadRefrigerate in an airtight container for up to 2 weeks.Equipment24-cup mini muffin tinEatingWell.com, August 2024
Directions
Line a 24-cup mini muffin tin with paper or silicone liners. Divide 1 cup almonds among the prepared cups (about 4 almonds each).Place 6 ounces chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stopping to stir after each interval.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph WanekSpoon about 1 teaspoon chocolate over each portion of almonds. Sprinkle evenly with a pinch of salt. Refrigerate until set, about 30 minutes.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph WanekTo make aheadRefrigerate in an airtight container for up to 2 weeks.Equipment24-cup mini muffin tin
Line a 24-cup mini muffin tin with paper or silicone liners. Divide 1 cup almonds among the prepared cups (about 4 almonds each).
Place 6 ounces chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stopping to stir after each interval.
Spoon about 1 teaspoon chocolate over each portion of almonds. Sprinkle evenly with a pinch of salt. Refrigerate until set, about 30 minutes.
To make aheadRefrigerate in an airtight container for up to 2 weeks.
To make ahead
Refrigerate in an airtight container for up to 2 weeks.
Equipment24-cup mini muffin tin
Equipment
24-cup mini muffin tin
EatingWell.com, August 2024
Rate ItPrint
Nutrition Facts(per serving)73Calories5gFat6gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
