I feel like lately the desserts I want have been shifting from complicated to super easy and I want to eat it right now.
This dessert somehow manages to walk the line between both. It’s super easy to make, but it looks complicated. Plus, they’re salted and between me and you, that can take a dessert from okay to amazing.
Note: the ingredients and directions for this recipe are purposefully a little vague. I did that because it really depends on how big you want your clusters to be, your preference on almond to chocolate ratio, and how many you want to make. I put specific amounts hear, but when I made it on my own, I literally went by “handfuls.”
3/4 cup of chocolate chips
1 cup of almonds.
Sea salt.
1. Put the chocolate in a microwave safe bowl and microwave in 15 second intervals. In between each interval, take out the bowl to stir the chocolate. Taking it out this often will help ensure that you don’t burn your chocolate!
2. Once the chocolate is melted, remove the bowl from the microwave and add in all of your almonds. Stir until the almonds are completely coated.
3. Using a spoon, start picking up “clusters” of the almonds and adding them to a piece of parchment paper or freezer paper. I made each of mine about an inch wide, but you can make them as big or as little as you want. Sprinkle a little bit of the sea salt on each of the clusters.
4. Put them in the freezer to harden. If you’re super hungry and they aren’t big, you could start eating them within 30 minutes, but I would let them go a little longer just to be safe.
Once you’re ready to eat them, just pull them out, toss them on to a plate, and go to town!
