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It is not surprising that chocolate is the world's most craved food. The cocoa tree's scientific name is derived from Greek which stands for 'Food of the Gods'. They are considered to be the most sinful gastronomic pleasure to indulge in, by humans. In fact, chocolate is also said to contain some nutrition values which can positively affect your health as well.
Almonds, on the other hand, are also known as one of the most nutritious nuts on earth. They are rich in vitamin E, fibre, protein, riboflavin and many other important nutrients which are beneficial for people of all ages. In addition to their nutrition goodness, almonds are also very versatile which make for easy snack recipes to incorporate in our daily diet in one way or another. They work equally well as an ingredient in baked goods and savory entrees as they do as a standalone snack. These versatile nuts are not just easy to incorporate in various dishes but also contain the essential nutrients which ensure a wholesome, healthy and successful life and can easily be served as healthy food for kids and adults, alike.
Here is a gallery of healthy and popular almond recipes with chocolates which will help you with delicious ways to add more taste and health to your diet.
Let's learn some tasty new ways to incorporate almonds into your diet:
Masala Almond Rocks
Serves: 300 gms of chocolate
Prep Time: 20 minutes
Cook Time: 10 minutes
 Almonds (roasted) - 200gms
 Dark chocolate - 150gms
 Saunf powder- ½ tsp
 Cinnamon powder- ½ tsp
 Jaiphal powder - small pinch
- Roughly smash the almonds.
- On a gentle heat of a double boiler melt the chocolate(approx. 35c)
- Remove from boiler once it melts completely. Add the roasted almonds and the spices. Mix gently.
- On butter paper scoop out small portions of the rocks and allow to solidify. Refrigerate if required.
Chocolate Drizzled Almonds
Serves: 12
 3 cups whole natural almonds
 2 oz. baking chocolate
- Spread whole almonds in a single layer in shallow pan. Place in cold oven, roast at 350°F for 12 to 20 minutes, stirring occasionally, until fragrant.
- Place roasted almonds on foil, parchment paper or a serving platter. Melt chocolate in a small bowl in microwave for one minute at medium-high (70%) power. Stir well.
- Microwave in additional 10-20 second intervals stirring until smooth. Pour melted chocolate into a baggie. Cut small hole in a corner of the bag.
- Drizzle chocolate over the almonds in a decorative pattern. Place in the fridge to harden.
- Tip: Try drizzling your almonds with bittersweet, milk or white chocolate or a combination of all three. Even drizzled with chocolate, these almonds offer fiber, calcium, magnesium and vitamin E.
Chocolate Covered Almonds
Serves: 4
 1/2 cup almonds, roasted
 2 ounces dark chocolate, bittersweet or semi-sweet chocolate, chopped
- Place a metal bowl of chocolate on top of one inch of water in a small saucepan. Bring water to a low simmer; stir chocolate until melted. Remove pan from heat.
- Working quickly, mix almonds in with the melted chocolate. Let dry on waxed paper, and serve.
- Note: To roast almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Cherry Almond Chocolate Clusters
 1 cup toasted almonds, coarsely chopped
 1/2 cup dried cherries, coarsely chopped
 6 ounces dark chocolate, finely chopped
Preparation:
- In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
- Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water.
- Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
- Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart.
- Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
- Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate.
- Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface.
- Remove the parchment paper, break into 25 pieces and store or serve.
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