Ingredients
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1 cup unsalted dry-roasted almonds
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6 ounces dark chocolate (60-70%), chopped
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Pinch of flaky sea salt
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.
- Spoon about 1 teaspoon chocolate over each portion of almonds. Sprinkle evenly with a pinch of salt. Refrigerate until set, about 30 minutes.
