Sea Salt Choc Almond Clusters

This recipe by talented Chef Jaslyn Kee is superb and just in time for the holiday season. It is so simple to make you can do it blindfolded and so full of yummy goodness. Give is as a gift or as a super snack for yourself.
Made with Blyss monkfruit sweetener that will not spike your blood glucose.

Ingredients

180g Whole Almonds

120g baking Dark Chocolate

50g Monk fruit sweetener

Himalayan sea salt to taste

Method

Preheat the oven to 150 degrees, spread the almonds on the baking tray and toast them for about 10mins. Set aside to cool when done.
Melt the chocolate and blyss monfruit sweetener in the double boiler until ingredients have melted and are well blended.
Stir the almonds into the melted chocolate mixture, making sure the almonds are well coated.
Spoon the coated almonds onto a lined baking tray, about 10 almonds per clusters or the size that you want. Sprinkle the top with Himalayan sea salt, allow for chocolate to be completely set. You can chill them in the fridge to speed up the process.
Store the chocolate covered almonds in the fridge for up to 4 weeks.