Espresso-Kissed Chocolate Almond Bites
Rich, dark chocolate envelops deeply toasted almonds with a hint of espresso. These simple, elegant bites are the perfect low-effort treat for any occasion.
Servings 16
Calories 87kcal
Equipment
- Large baking sheet
- Parchment paper or silicone baking mat
- Small saucepan
- Heatproof glass or metal bowl
- Silicone spatula
Ingredients
- ⅔ cup whole raw almonds
- 4 oz about 113 g semi-sweet chocolate, 50-60% cacao, finely chopped
- ½ tsp instant espresso powder
- ⅛ tsp ground cinnamon
- ⅛ tsp flaky sea salt
Instructions
- Toast the Almonds : Preheat your oven to 325°F (165°C). Spread the whole almonds in a single layer on the baking sheet. Toast for 5–7 minutes, just until they release a nutty aroma. Remove from the oven and set aside to cool completely.
- Prepare the Workspace : While the almonds cool, line the same baking sheet with a fresh sheet of parchment paper. This will prevent the finished clusters from sticking.
- Create a Double Boiler : Fill the small saucepan with about one inch of water and bring it to a gentle simmer over medium-low heat. Place the heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
- Melt the Chocolate : Add the chopped semi-sweet chocolate to the heatproof bowl. Allow the gentle steam to melt the chocolate, stirring occasionally with the silicone spatula until it is completely smooth and fluid.
- Infuse the Flavors : Remove the bowl of melted chocolate from the heat. Immediately stir in the instant espresso powder and ground cinnamon until they are fully dissolved into the chocolate.
- Form the Clusters : Add the toasted almonds to the bowl of infused chocolate. Gently fold everything together until each almond is thoroughly coated.
- Portion and Garnish : Using two spoons, drop tablespoon-sized portions of the mixture onto the parchment-lined baking sheet, creating 16 distinct mounds. Before the chocolate begins to harden, sprinkle the tops evenly with the flaky sea salt.
- Chill to Set : Transfer the baking sheet to the refrigerator. Chill for approximately 25 minutes, or until the clusters are firm to the touch. Once set, they can be easily peeled off the parchment.
Notes
Storage:
Store the finished bites in an airtight container at cool room temperature for up to one week, or in the refrigerator for up to three weeks.
Variations:
Feel free to swap the almonds for pecans or walnuts. For a citrus twist, add ¼ teaspoon of finely grated orange zest along with the espresso powder.
Troubleshooting:
If your chocolate becomes grainy or thick while melting (a sign of seizing), stir in one teaspoon of neutral oil or melted coconut oil to restore a smooth consistency.
Nutrition Facts (per serving, approx.)
Serving Size: 1 bite- Calories: 87
- Total Fat: 7 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 1.5 g
- Monounsaturated Fat: 2.5 g
- Cholesterol: 0 mg
- Sodium: 36 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 2 g
- Total Sugars: 4 g ( Includes 4 g Added Sugars)
- Net Carbohydrates: 4 g
- Protein: 2 g
- Vitamin D: 0 mcg
- Calcium: 24 mg
- Iron: 1 mg
- Potassium: 98 mg
- Vitamin C: 0 mg