ABOUT THE RECIPE:
Quick to prepare, these Chocolate Covered Almonds make a tasty snack any time of day.
1 1/4 cups raw almonds,
1/3 cup vegan dark chocolate chips (55% cacao)
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Line a 12-cup mini-muffin tin with colorful, mini cupcake liners. Spread the almonds in a single layer on the prepared baking sheet. Bake for 5 to 8 minutes, or until hot and slightly golden, stirring often, and checking every 2 minutes to prevent burning.
Carefully transfer the almonds to a large, heatproof bowl. Immediately sprinkle the chocolate chips over the hot almonds, and let stand for 10 to 20 seconds to let the chips begin to melt. Stir with a large spoon until the almonds are evenly coated with the chocolate chips.
Drop a heaping tablespoon of the almond mixture into each of the prepared paper liners. Refrigerate for 1 to 2 hours, or until set. Stored in an airtight container in the refrigerator, the almond clusters will keep for 3 to 5 days.