Vegan Mexican Chocolate Covered Almonds

Ingredients: 1 ½ cups raw almonds 9 ounces  dark chocolate chips  ½ teaspoon cinnamon ¼ teaspoon nutmeg large pinch cayenne pepper 1 teaspoon vanilla extract

Toast almonds in a dry skillet over medium heat. Stir frequently until fragrant, about two to three minutes. Let cool.

Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour dark chocolate chips in the bowl over medium heat. Add cinnamon, nutmeg, cayenne pepper, and vanilla extract.

Stirring constantly, heat chocolate mixture until smooth and melted. Turn off heat. Pour almonds in chocolate mixture and stir so that all the almonds are coated.

With a tweezers, pull out each almond individually* and place on a parchment lined sheet pan, keeping almonds separated. You may need to reheat the chocolate if it starts to solidify.

Place in the freezer or the fridge, depending upon how patient you are for the almonds to set. Store in the fridge.

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