- 6 ounces bittersweet or semi-sweet chocolate, chopped
- 1 teaspoon unsweetened cocoa, plus more for garnish
- 2 cups almond milk
- 1 teaspoon vanilla extract
- 1/2 cup almonds, roasted
- 2 ounces 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, dip half of each almond in melted chocolate. Let dry on waxed paper, and serve.