Roasted almonds in chocolate — that is, almond bark — is one of the few confectionery delights that used to be allowed in our house under the guise of “almonds being healthy, thus good for you.”
Well, not for good! Thanks for SUGARLESSe™, now I can and do make it again. I’m so happy about it that I’m sharing the recipe with you here:
1 lb raw almonds
3¼ bar (13 oz) unsweetened baking chocolate
⅔ cup SUGARLESSe™
⅓ cup regular or dark agave syrup
2 teaspoon Vanilla powder, Cook’s or similar
Roast raw almonds on an aluminum foil covered sheet pan in oven at 275 F for 40 minutes. Let it cool off.
Coat inside of a standard 13” x 9” baking pan with canola or other flavorless cooking spray.
Start heating agave syrup at low setting. Add SUGARLESSe™and vanilla. Blend in until fully dissolved then heat to boil. Turn off heat and let the syrup sit.
Break up and melt the baking chocolate in a quart size glass (Pyrex) measuring cup in a microwave oven. Set it to “cook” for 2½ minutes. Remove from microwave oven and stir with spatula till chocolate is fully melted. Put it back into microwave oven for an additional ¼ minute if there are still unmelted pieces. Stir again with spatula till chocolate is fully melted.
Add the syrup to the melted chocolate. Blend in with spatula till fully dispersed. Pour into baking pan. Add roasted almonds so they are evenly distributed. Turn them over in the chocolate with spatula till they are fully covered. Gently slide the pan sideways back and forth a few times to settle the almonds into the chocolate.
Let it sit till chocolate fully solidifies, which can take 6-12 hours depending on room temperature. When the chocolate loses its surface sheen the bark is ready. Cut into approximately 2” x 2” square pieces and put into an airtight container to keep it fresh.
Preparation time: 40 minutes to roast
20 minutes to make
6-12 hours to solidify
Yield: 24 servings or to taste