Chocolate Covered Protein Almonds
Updated: Apr 20, 2020
If anyone has some salty or savory recipe suggestions, I'm all ears or else the sweet recipes are going to keep coming because I have a one-track brain when it comes to sweets!
This is such a quick, healthier recipe to whip up for a travel snack, party favors, or get togethers so I hope y'all like it and get some use out of this versatile recipe!
2 tsp. coconut oil
1/2 C chocolate chips
1 scoop of chocolate protein powder
~1.5 oz. unsweetened vanilla almond milk
~1 C raw almonds
In a shaker cup or small Tupperware container with a lid, add the protein powder and almond milk, shake until combined, and set aside
In a pan over low-medium heat on the stove, melt the coconut oil
Once melted, add the chocolate chips and continuously stir until completely melted
Remove from heat, but keep the stove on
Add the protein mixture into the melted chocolate
Once it's mixed in, return to low heat and stir continuously for 20-30 seconds
Remove from heat, add the almonds to the pan, and fold the almonds into the chocolate until fully coated (you may use more or less than 1 C depending on how much chocolate you want covering the almonds)*
On a baking sheet lined with parchment paper, use a fork to scoop up each almond tapping off excess chocolate before placing on the sheet
Place the pan into the freezer to let the chocolate set
Store in the fridge or freezer until ready to eat
Macros for the entire batch: 98 C | 105.5 F | 61 P
This is for the entire batch! Weight is the most accurate way to measure so I recommend once the almonds are made to measure out how much the batch weighs in grams or ounces. If you want to know what the macros are in the amount you're eating, weigh your portion out. Say you're eating 1 oz. and the entire batch weighs 12 oz. - just divide the macros of the entire batch by 12 to get the macros for the 1 oz. that you're eating. If you're eating 2 or 3 oz., double or triple it.
*7: I prefer to mix the almonds into the chocolate in the pan and keep them in the pan when I'm transferring them into the baking sheet because the warm pan keeps the chocolate from starting to set
The almonds may be a bit tacky depending on the consistency of the protein powder you use
When putting the almonds onto the baking sheet, it helps to use a fork to scoop the almond up and a rubber spatula to push toe almond off onto the sheet
If you don't want to place each almond individually, you can spread them out onto the sheet and make clusters by forming them into individual clusters before the freezer or making one big cluster and cutting them up into smaller clusters once the chocolate has set
Can top them off with sea salt chunks, festive sprinkles, a white chocolate drizzle; get creative and show me what you come up with!
More recipes are available in my eBook here: Simply Understand Nutrition eBook