The other day we were at Costco and as usual, we were trolling the sample stands (or as my kids call them, snack tables). One very nice lady was carrying a tray of Almond Nuggets and handing out samples of these crunchy chocolate, almond, and seed snacks. We all took one apiece, then bought a bag for home.
The bag emptied fast. Compared to a lot of packaged snacks out there, the ingredient list on these isn’t that bad, but even so, I knew I could make something similar at home with even fewer ingredients and no added sugar. Plus we wouldn’t need to brave the weekend Costco crush to have them again.
These dark chocolate and almond clods are stupidly easy to make, and they taste amazing! Be sure to use good quality dark chocolate with a high cocoa percentage (I use 70%) for the richest chocolate taste. Just melt and and stir in sliced almonds, pumpkin seeds, sunflower seeds, chia seeds, and a touch of sea salt.
You could totally use a traditional double boiler to melt the chocolate, but it’s much simpler to do it in the microwave. Break the chocolate into small pieces, place it in a microwave-safe bowl, and heat it on medium-high in short bursts of no more than 20-30 seconds. All microwaves differ, so check your chocolate each time and adjust accordingly. As the chocolate starts to melt, stir it after every time and nuke it on shorter time increments. Stop heating when the chocolate is almost all melted and let the heat finish the job while you stir.
Mix all your ingredients together and use a spoon to drop the dark chocolate “clods” on a cookie sheet lined with parchment paper.
Once they cool and harden, snack away! Be forewarned, these little chocolate bombs are addictive. Fortunately they contain no added sugar, and nuts and seeds are a great source of protein, fiber, heart-healthy monounsaturated fat, antioxidants, and plant stanols (thought to help lower cholesterol). Almonds in particular are high in calcium, magnesium, vitamin E, and fiber.
Store the extra dark chocolate and almond clods in an airtight container for later. If they last that is. 😉
- 4 x 100 gram bars of dark chocolate
- 1 1/2 cups sliced almonds
- 3/4 cups pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 tsp sea salt
- Line cookie sheet with parchment paper.
- Carefully melt chocolate in microwave. Heat in bursts of 20 seconds on medium-high, checking and stirring between. Once chocolate is mostly melted, stir until all remaining chocolate is melted and smooth.
- Mix in almonds, pumpkin seeds, sunflower seeds, chia seeds, and sea salt until well coated.
- Drop "clods" of chocolate/almond/seed mixture on parchment paper. Set aside to cool.
- Store in air tight container.