Mint Chocolate Covered Almonds

• Vegan
• Gluten free

• Baking & Spices

  • 3 oz Dark chocolate
  • 1/4 tsp Mint extract* (be very careful!
  • 1 tbsp Sugar, coarse

• Nuts & Seeds

  • 1 6-ounce can Diamond lightly salted almonds, Blue

Found on thefoodcharlatan.com

Ingredients

• 1 6-ounce can Blue Diamond Lightly Salted Almonds
• 3 ounces dark chocolate, chopped (I used 60%)
• 1/4 or 1/2 teaspoon mint extract* (be VERY careful!)
• 1 or 2 tablespoons coarse sugar

Directions

• Melt the chocolate in a medium-size microwave safe bowl for 30 seconds, then stir.
• Continue microwaving and stirring in 30 second intervals until the chocolate still has a few unmelted lumps in it. Stir until smooth.
• Carefully add the mint extract and stir. Start with 1/4 teaspoon and go from there. Dont overdo it!
• Add the almonds to the bowl and stir to coat.
• Lay a large sheet of parchment or wax paper out onto a work surface. (If you plan to refrigerate them to cool faster, place on a baking sheet).
• Use a fork to carefully remove each almond and place on the paper. You want to make sure they are separated so that they dont cool in clumps.
• While they are still wet, sprinkle with coarse sugar.
• Let dry completely. You can speed this up by putting them in the fridge or freezer.
• Once the chocolate has hardened, you can store them in the almond can that you have leftover, or in a tupperware. Keep in a cool place or the fridge.