Ingredients for Chocolate Coconut Almond Sprinkles
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How to Make Chocolate Coconut Almond Sprinkles
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Spread 1 cup of slivered almonds evenly on the prepared baking sheet. Toast in the preheated oven for 5-10 minutes, or until golden brown, shaking the pan halfway through. Transfer to a large bowl and set aside.
- Spread 1 cup of unsweetened shredded coconut on the same baking sheet. Toast for 8-12 minutes, stirring every 3-4 minutes, until golden brown. Remove from oven.
- Pour the toasted coconut into the bowl with the almonds. Add 1 cup of semi-sweet chocolate chips, and a large pinch of sea salt (about 1/4 teaspoon).
- Let the mixture stand for 5 minutes to allow the chocolate to melt slightly. Gently toss until the coconut and almonds are evenly coated in chocolate.
- Using a rubber spatula, spread the mixture thinly onto a sheet of wax paper. Allow to cool and harden completely for approximately 1 1/2 hours.
- Once hardened, break the mixture into desired sprinkle sizes.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
84g
Fat
77g
Carbs
9g
