I’ve been trying to practice mindful eating. It’s what would prevent me from devouring an entire bowl of these almonds in two minutes. I’m still learning. So far my strategy of refraining from mindless eating is to simply avoid all foods that trigger that primal side of me. It’s chocolate-covered coffee beans, bread sticks, chips: anything with that right combination of sweet or salty along with that satisfying crunch.
So whilst my favorite are chocolate-covered coffee beans, these chocolate-covered almonds also produce highly pleasurable response in my brain that inhibit all “stop” signals. They’re sweet but they are also salted, and of course there’s the chocolate, and all that (good) fat – how can you stop at just one?
If you too have this bad habit, I recommend making these for a friend. They make great gifts.
Recipe from Food52
Makes 2 cups
1/2 cup chopped dark chocolate
1 tbsp extra virgin coconut oil
2 cups almonds
1/3 cup cocoa powder
2 tbsp demerara sugar
1/4 tsp cinnamon
1/2 tsp salt flakes
Roast the almonds in a 180C oven for a five-ten minutes, watching closely, until toasted – darker brown but definitely not burnt.
Line a tray with a sheet of baking paper.
Melt the chocolate and coconut oil together over a double boiler (ie have it in a bowl over a pan of simmering water – bowl should not touch the water).
When melted, remove from heat and stir in the chocolate.
Pour the chocolate out onto the lined tray and, using two forks, quickly separate the almonds from each other so none of them stick together. Put the tray in the fridge for 15 minutes for the chocolate coating to firm up.
In the mean time, in another tray mix together the sugar, cinnamon and salt. Toss the almonds in the mixture then get rid of the excess by placing the almonds in a sieve and shaking lightly.
Place in an airtight container in the fridge.