Recipe courtesy of Haylie Duff
Episode: The H Word
35 min
20 min
2/3 cup


  • 2 cups unsalted sliced almonds
  • 1 teaspoon sea salt 
  • 1/2 teaspoon maple syrup or honey 
  • 1/3 cup finely chopped dark chocolate 


Preheat the oven to 350 degrees F.

Spread out the almonds in a single layer on a baking sheet. Toast in the oven until light brown, about 15 minutes, shaking the baking sheet every 5 minutes. Let cool.

Add the almonds to a food processor and process for 5 minutes, scraping down the sides as needed (the almonds should start to clump together). Continue to process for another 5 minutes, scraping down the sides again halfway through. Add the sea salt and maple syrup, and mix until combined. Add the chocolate in two batches, processing until smooth. Transfer to a Mason jar. Store either at room temperature or in the fridge.


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