- Natural almonds, whole roasted 8 oz
- White chocolate chips 5 oz
- Natural almonds, small chopped 0.25 oz
- Puffed brown rice 0.15 oz
- Sea salt 0.05 oz
- Raspberries, freeze dried, crushed 0.25 oz
- Almond flour, blanched 0.75 oz
Difficulty
Medium
- Temper white chocolate over a double boiler. Reserve warm.
- Place whole roasted almonds in a mixing bowl. Slowly add and stir 1/3 of the tempered chocolate to the almonds. Pan the almonds and chocolate, allowing chocolate to set up, creating a hard coating on each almond.
- Add the second 1/3 coating of chocolate, along with the small chopped almonds, puffed brown rice and sea salt. Pan the almonds and chocolate, allowing chocolate to set up, creating a hard coating on each almond.
- Add the final 1/3 coating of chocolate, along with the crushed dried raspberries and blanched almond flour. Pan the almonds and chocolate, allowing chocolate to set up, creating a hard coating on each almond. Almonds will have a pebbled/speckled look.
- Shake off any excess mixture.
- Place Berries & Cream Almonds in a sealed container and store at room temperature or refrigerator.
Did you know?
In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.