Salted Chocolate Almond Kisses

Adapted from Women’s Health Magazine (January/February 2011)

These sweet treats are a snap to make with kids. They are also small with just enough creamy, chocolately goodness to satisfy.

  • 1 cup smooth almond butter
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 6 oz. bittersweet chocolate, roughly chopped
  • Himalayan Pink Salt
  • Line a baking sheet with parchment or wax paper.
  • In a mixing bowl, combine the almond butter, sugar and vanilla extract. Mix until blended thoroughly. Using clean hands, roll the dough into 24 uniform balls, then place them evenly spaced on the lined baking sheet. Place the baking sheet in the freezer for about an hour.
  • Melt the chocolate using a double boiler or in a small bowl in the microwave. Roll each ball in the chocolate, then place it back on the lined sheet to cool. Top each ball with a crank or two of salt. Allow to chill in the refrigerator for at least 30 minutes. Store in the refrigerator.
  • Quick Tips
  • 1. I used Himalayan Pink Salt because I’d just happened to find some and was intrigued. Chances are that you don’t have this laying around and if that’s the case, use a little sea salt instead.
  • 2. I used Scharffen Berger’s 70% Cacao Bittersweet Dark Chocolate. Not to sweet and perfectly smooth.

Preparation time: 45 minute(s)

Number of servings (yield): 24

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