Chocolate Covered Almond Bark

Ingredients

Raw Organic Almonds

Sea Salt

Chocolate

Directions

First you start with some raw organic almonds.
Soak them for 24 hours.
Soaking reduces the phytic acid (which pulls nutrients from your body) and makes them easier to digest.
I start in the evening or late afternoon and then I rinse them in the morning and let them soak the rest of the day. I rinse them one more time before I put the almonds in the dehydrator.
Use water warm water to soak them and also use a glass bowl if you have one. I like these pyrex bowls because they come with lids if I ever need one. But for soaking, I just cover the bowl with a tea towel, you want the almonds to be able to breathe but want to keep dust and bugs from falling in. You can add salt at this stage if you want.

Then I dehydrate them for about 12 hours at 115 degrees. I sprinkle them with a little sea salt at this stage, when they are all spread out evenly in the trays. If you don’t have a dehydrator, you can do this in your oven on the lowest temperature setting and the door cracked open a bit. This way is not very practical if you have small children running a muck, and it uses a lot of energy. I highly suggest investing in a dehydrator. Like I mentioned in my cultured fruit leather post, I have a cheap one and it works fine. But these are the Cadillac of dehydrators.

After I dehydrate them, I roast them for about 10 minutes. This is not necessary, but it gives them a really nice crunch and flavor.

Then the fun part! I melt some fair trade, organic, semi-sweet chocolate chips, double boiler style. Once the chocolate is melted, I just dump the almonds in the bowl with the melted chocolate and mix up good, so all the almonds are covered.

Then I spread the mixture on a cookie sheet that is lined with freezer paper, and place it in the fridge for about an hour to firm up.

And then eat some up! Preferably with a big glass of raw milk, or a glass of organic red wine, whatever you’re in the mood for
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