• 1 cup + 3 tbsp of Dark Chocolate
  • 1 cup Almonds (or any other nut of your choice)
  • 2 tbsp of coconut milk (optional)

In a saucepan gently melt the dark chocolate over low heat.  You don’t want to burn the chocolate because it will turn bitter than it already is.  Make sure to stir regularly to allow for even melting.
On a baking mat; silicone or parchment baking paper, cluster the almonds evenly and you can now drizzle the chocolate over the almonds.
Store the nut clusters in the refrigerator to allow hardening prior to serving.

Photographed by Glorifé Simon

Photographed by Glorifé Simon


[This recipe has been adapted from
Martha Stewart’s Recipe]

Bay Days

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