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Sea salt dark chocolate almond cluster fat bombs recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Decadent salty-sweet frozen chocolate bites for instant satisfaction!
Ingredients:
  • 312.50 ml raw almonds
  • 97.50 gm cocoa butter
  • 50.00 gm unsweetened cocoa powder
  • 101.00 gm heavy whipping cream
  • 62.50 gm Monkfruit Classic Sweetener
  • Coarse sea salt
Instructions:
  • Preheat your oven to a toasty 300 degrees Celsius and prepare a lined baking sheet with parchment paper.
  • Toast almonds in the oven until golden brown, approximately 10 minutes.
  • Prepare a fresh baking sheet by lining it with parchment paper.
  • Combine rich cocoa butter with smooth cocoa powder, luscious heavy whipping cream, and your preferred sweetener in a small glass bowl.
  • In a double boiler set over low heat, melt the ingredients until the chocolate is silky smooth, whisking regularly to prevent burning.
  • Take the melted chocolate off the heat and gently mix in the toasted almonds.
  • Spoon the chocolate and almond mixture onto the baking sheet in clusters of your desired size, then sprinkle sea salt on top. You may need to use a second baking sheet depending on its size.
  • Chill on baking sheet in the refrigerator for 25-30 minutes or in the freezer for 10-15 minutes until hardened.
  • Peel parchment paper away from chocolate clusters, and savor every delicious bite!

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