Chocolate Covered Almonds & Cashew Cups are easy to make and even easier to share! They are a perfectly portioned out treat that is loaded with protein and healthy fats (and they are naturally grain and gluten free)!

Are Dark Chocolate Covered Almonds good for you?

Almonds and cashews are a good source of protein and healthy fats, when enjoyed in moderation. Dark chocolate also is said to have health benefits (always pick dark chocolate over milk chocolate or white chocolate), but again, moderation is your friend!

How to make Chocolate Covered Almonds & Cashew Cups

• Begin by placing raw almonds & raw cashews in a large bowl.

• If you have a double boiler, that will come in handy for this next step, but if you don’t have one, no worries…you can easily make one.
• To make a double boiler, fill a small stovetop pot with about 2 inches of water and then place a glass mixing bowl on top of pot.
• Add dark chocolate chips, coconut oil, almond butter and vanilla extract (I substituted for baker’s extract because it doesn’t cost an arm and a leg) to glass mixing bowl.
• Heat over medium low, stirring constantly with a wire whisk until chocolate mixture is melted and well combined.

• When chocolate mixture is completely melted, remove from heat and pour over nut mixture, stirring together and coating the almonds and cashews.
• Next, line muffin tin with liners (makes 24).
• Using a 1/4 cup, scoop nut mixture and pour in liners.

• Place pan in freezer and freeze until solid (at least 1 hour).
• Let sit out for 5-10 minutes before serving (this helps prevent your guests from breaking a tooth…you’ve been warned).

Enjoy!

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Chocolate Covered Almonds & Cashew Cups

Chocolate Covered Almonds & Cashew Cups are easy to make and even easier to share! They are a perfectly portioned out treat that is loaded with protein and healthy fats (and they are naturally grain and gluten free)!

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 dozen

Ingredients

• 2 cups raw almonds
• 2 cups raw cashews
• 10 oz dark chocolate chips
• 2 tbsp coconut oil
• 1/2 cup almond butter
• 1/2 tsp vanilla (or baker's extract)

Instructions

1. Place almonds & cashews in large glass mixing bowl. 

   In a double boiler, melt chocolate, coconut oil, almond butter and vanilla. 

   Pour melted chocolate mixture over nuts and stir to coat well. 

   Line muffin tin with liners. 

   Using 1/4 cup, measure mixture into liners. 

   Freeze for at least 1 hour. 

   Let sit at room temperature for 5-10 minutes before serving.