This coming Saturday is National Bittersweet Chocolate with Almonds Day! Created by the National Confectioners Association, Bittersweet Chocolate with Almonds Day is celebrated on the 7th of November every year. In honor of this sweet holiday, we’re bringing you a few different ways to enjoy the day!
First some facts about the honored confection. Bittersweet chocolate is essentially unsweetened chocolate. It is created when cocoa butter, vanilla, and a sprinkle of sugar are added to chocolate liquor. Containing antioxidants and other nutritional values, bittersweet chocolate is great for pairing with healthy almonds. Now, this does not mean I’m telling you to skip the veggies and add chocolate as a side. I’m simply saying that there is no need to feel guilty for partaking in the celebration!
Here are three simple treats to make on your chocolate-filled Saturday:
Bittersweet Chocolate Dusted Almonds
1 cup whole almonds
1 tbsp coconut oil
1 tbsp unsweetened cocoa powder
1 tbsp cinnamon sugar
1. Preheat oven to 350°F
2. In a zip-bloc bag, add almonds and coconut oil – seal bag and shake until coated.
3. Evenly spread coated almonds on baking sheet.
4. Bake for 10 minutes – shaking pan every 5 minutes to prevent burning.
5. Immediately place almonds in a heat tolerant bowl.
6. Add cocoa powder and toss until almonds are coated – add cinnamon sugar and toss until coated.
No-Bake Bittersweet Chocolate & Almond Balls
1/2 cup almond butter
1/4 cup agave syrup
3 tbsp unsweetened cocoa powder
1 cup chopped almonds
6 tbsp semisweet chocolate chips
1. Combine almond butter, agave, and cocoa powder until a thick batter.
2. Add chopped almonds and chocolate chips and combine until ingredients are covered.
3. Place bowl of ingredients in freezer until it’s easier to ball.
4. Remove from freezer and form golf-sized balls – store in a container in a refrigerator.
Bittersweet Chocolate Almond Bark
3 ounces unsweetened chocolate
1 cup sugar
1 cup almond halves
Coarse sea salt
1. In a saucepan, stir sugar over low heat until dissolved – stir constantly to prevent burning.
2. Remove from heat and immediately add chocolate – stir until chocolate melts.
3. Add almond halves and immediately spread evenly onto greased baking sheet.
4. Sprinkle sea salt and almond halves on top.
4. Cool in refrigerator until chocolate sets.
5. Once set, break into large pieces to serve.
Tip: I used Baker’s unsweetened baking chocolate which came in a four ounce package. I used all but six squares.
How did you celebrate Bittersweet Chocolate with Almonds Day? What did you make?