Ingredients
- 1 cup blanched slivered almonds
- 1 tablespoon + 1/2 teaspoon coconut oil (measured while solid)
- 1 teaspoon vanilla extract
- 10 oz dark chocolate chunks or chips
- 1 teaspoon flaked sea salt
Directions
- Preheat oven to 350 degrees
- Line a
cookie sheet with parchment paper and place almonds down and spread out so that they are flat
Bake at 350 degrees for 8 - 10 minutes, checking often, until toasty brown but not burnt
In a saucepan or double boiler, add coconut oil, chocolate chunks, and vanilla extract
Stir on low heat until completely melted (be careful not to burn)
Add in almonds and stir to combine
Line an 8 by 8 baking dish with wax paper and pour in the chocolate mixture
Use a rubber spatula to flatten out the chocolate evenly into the pan
Sprinkle with sea salt flakes (you can use less if you don't like salty sweet, but it really adds a lot of flavor in my opinion)
Refrigerate for an hour, or until set
Store in the fridge or freezer
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