This salted chocolate almond haystacks recipe takes just three ingredients and 20 minutes from start to finish.
These are absolutely the easiest chocolate to make. All it takes is 3 ingredients and 20 minutes. And I love the combination of sweet, salty, chocolaty, and crunchy. They remind me of chocolate covered pretzels. Salted chocolate almond haystacks are a perfect gluten-free, grain-free, dairy-free, and vegan treat to share for the holidays.
I don't take the time to make chocolates often. But I came up with this quick and easy method when I had sliced almonds left over from my cinnamon raisin paleo granola. Toasting the almonds brings out the flavor. And the heat from the toasted almonds melts the chocolate chips. Just stir, drop onto a tray, and sprinkle with salt.
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The most important thing to remember about this recipe is to watch the almond slices while they're toasting. I mean it — don't leave the kitchen. The slices are so thin they will go from nicely toasted to burnt in about two seconds. I found this out the hard way. If the almonds start to smell like burnt popcorn, you've left them in the oven too long.
And of course use a gluten-free, dairy-free, vegan chocolate. These mini chips are what make this recipe so easy. They are small enough to melt when you stir them into the toasted almond slices. No melting chocolate over a double boiler required!
For a no sugar added option, you can substitute these stevia-sweetened dark chocolate chips. They are small enough to melt from the heat of the sliced almonds so they are just as easy as the mini chips. And when I tested this version, no one could tell they were low carb!
You also want to use a nice crunchy salt for the chocolates. I like to use a Cyprus flake salt that is shaped like little pyramids. It adds a great crunch. I found it at a local specialty foods shop, but this Cyprus flake salt looks very similar. If you can't find a flake salt, a coarse sea salt would work as well. A good quality crunchy salt is a must for these salted chocolate almond haystacks.
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A perfect combination of sweet, salty, chocolaty, and crunchy—and all it takes is 3 ingredients and 20 minutes!
- Spread sliced almonds in single layer on rimmed baking sheet. Toast in 300 degree oven until fragrant and light golden brown, about 5 minutes.
- Immediately pour into mixing bowl and add chocolate chips. Stir until chocolate is melted and almonds are coated with chocolate.
- Drop by teaspoonfuls onto parchment lined tray. Sprinkle with salt.
- Freeze until firm, about 10 minutes.
For low carb keto option use stevia-sweetened dark chocolate chips.
More Easy Chocolate Recipes
- Easy Almond Butter Chocolate Chip Cookies
- Mexican Chocolate Avocado Mousse
- Easy Dark Chocolate Pots de Creme
- Paleo Chocolate Coconut Smoothie
- Double Chocolate Macadamia Ice Cream