I was flipping through one of my many cookbooks for inspiration for a totally different type of recipe and stumbled upon something similar to these chocolate almond clusters.
The picture looked delicious!
Maybe it was my 2 pm sweet craving or (possibly my 3 pm salt craving ;-) but I was inclined to make them right away. Which is why you are getting a dessert recipe today instead of a holiday side dish! Oh well there's always next week...
As usual I played with the ingredients to make it healthier, plant based and still delicious. They have the right mix of sweet and salty, protein, iron and vitamin E from the almonds as well as a touch of healthy fats and magnesium from the hemp seeds
These are great for the upcoming holiday season. They look beautiful on a dessert table and the guilt factor is pretty low even if you do indulge a little more than usual...
Keep these guys in the fridge but bring them out for about 20 minutes before serving them as they can be difficult to bite into when they are really cold and hard.
They are full of plant based protein and iron from the almonds and hemp seeds and antioxidants from the dark chocolate.
Fill a medium size pot with about 3 inches of water. Put the chocolate chips in a glass bowl (one that fits on top of the pot without falling in) and place the bowl on top of the pot of water. Bring the water to a boil - this will melt the chocolate. Stir the chocolate with a silicone spatula to make sure it melts evenly.
Once melted, turn off the heat and stir in the almonds until well coated.
Use a spoon to make small mounds (5 - 8 almonds) on a sheet of parchment paper. Sprinkle lightly with coarse ground sea salt and hemp seeds.
Allow to harden - about 1 hour at room temp or 15 minutes in the fridge. Store in an airtight container in a cool place or in the fridge for up to 5 days or frozen for 1 month.