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Espresso & Chocolate Covered Roasted Almonds

Indulge in the perfect fusion of rich espresso and velvety chocolate with these Espresso & Chocolate Covered Roasted Almonds!
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine Other
Servings 2 servings

Equipment

  • Stovetop Pot
  • Heatproof bowl
  • Spatula
  • Baking Tray or large flat plate
  • Parchment Paper or Wax Paper

Ingredients
  

  • ⅛ tsp vanilla extract
  • ½ tsp instant coffee
  • pinch pink salt
  • ½ cup vegan semisweet chocolate chips
  • ½ cup raw almonds
  • 2 tbsp cacao powder use more as needed

Instructions
 

  • Fill a stovetop pot halfway with water. Bring it to a boil over high heat.
  • Once boiling, turn off the heat and place a larger heatproof bowl over top.
  • Add the chocolate chips, instant coffee and salt to the bowl. Gently stir with a spatula until melted.
  • Line a baking tray or plate with parchment or wax paper.
  • Add the cacao powder to a small bowl and set aside.
  • Using a fork, carefully dip each almond fully into the chocolate, letting the excess drip off.
  • Drop the almond into the cacao powder. Shake the plate around to fully coat the almond.
  • Use a fresh fork to carefully shake off the excess cacao from the almond, then place it on the parchment paper.
  • Repeat this for all the almonds.
  • Once completed, place the almonds in the refrigerator to chill for 30 minutes.
  • Once chilled, remove from the refrigerator and eat them chilled, or let them come to room temperature before eating. Enjoy!

Notes