“Warm and Fuzzy” Chocolate
Desert
Cook 1 hr 30 mins ∙ Makes 20 ∙ Difficulty Easy
Ingredients
- 1 cup almonds
- 1 tbsp chili powder
- 1 cup shredded coconut
- 13 oz dark chocolate chips
- Cooking spray
- Sea salt
Directions
- Set oven to 350 degrees
- Add almonds to a baking tray line with parchment paper.
- Lightly spray with oil, then add chili seasoning and sea salt.
- Rub almonds in the seasoning and evenly spread them out on the baking tray.
- Bake 10-12 minutes, or until lightly toasted. Allow to cool, then break into smaller pieces using a food hammer. Set some aside for topping
- Melt chocolate in a microwaveable safe bowl. Once melted, add the coconut, and pour mixture over the almonds in the tray. Try to evenly distribute in the tray.
- Sprinkle the remaining almonds as a topping along with a pinch of sea salt.
- Place the baking try in a refrigerator for 1 hour to cool solid.
- Once solid, break into pieces, which should look like bark.
Nutritional Info
- Calories – 110
- Fat – 10
- Sugar – 1
- Carbs – 14
- Protein – 3
- Fiber – 6
