Dark Chocolate Almond Roca (Gluten & Dairy Free!)

It’s getting to be that time of year! And my sweet tooth is ready for some yummy Christmas candy! As busy as this time of year is with work, Xmas shopping, decorating, and don’t forget all the parties, I’ll have to squeeze in some time for baking! I used to bake a ton of stuff for Xmas before I realized I had food allergies! Now it’s gotten a little trickier finding some new favorite treats for the holidays. I had a first the other day with this. Believe it or not, I had never actually made candy before (you know, with the candy thermometer) and it was way easier than i thought! LOL This almond roca is seriously…..the BEST!! Not only is it both gluten and dairy free (yep, that’s right dairy free! LOL) I used dark chocolate instead, bonus point for the antioxidants! AND, now you don’t get that overload of sweet like you do with milk or semi-sweet chocolate. The hardest part (aside from keeping myself from eating it all!) was breaking it up… my suggestion on that is….find a man to do it for you! LOL! Not joking….cause I tried breaking it, chopping it up, I even got out a knife and pounding on it with a mallet!  Fair warning… this roca is addicting! But well worth the sugar splurge! Enjoy! 🙂

Dark Chocolate Almond Roca (Printable Version)

IngredientsAlmond Roca

  • 1 cup non-dairy butter
  • 1 1/3 cups sugar
  • 1 Tbsp corn syrup
  • 3 Tbsp water
  • 1 cup toasted slivered almonds, coarsely chopped
  • 2 cups dark chocolate, melted
  • 1 cup toasted slivered almonds, finely chopped

Instructions

1. Line a baking sheet with wax paper.
2. Melt butter in a heavy saucepan. Stir in the sugar, corn syrup and water. Bring to a boil, stirring often, then boil, without stirring, until it registers 300° F on a candy thermometer.
3. Remove from heat. Stir in 1 cup of the almonds. Immediately pour into the pan and spread out evenly. Cool to room temperature.
4. Evenly spread half of the melted chocolate over the top and sprinkle with 1/2 cup of the remaining chopped almonds.
5. Refrigerate until set. Flip the Almond Roca over onto a piece of parchment paper. Peel off the wax paper. Spread remaining chocolate on the second side of Almond Roca and sprinkle with remaining almonds. Let set in fridge, then break into pieces and serve.

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2 Comments »

  1. zephyraj Said:

    Could you please specify which non dairy butter you used? We have tried earth balance vegan butter but the flavor and smell are very distinct and not very tasty.

    • NutMeg Said:

      I use the Nucoa brand, but the last year or so I’ve pretty much switched over to using coconut oil instead. I use the Nutiva brand from Costco and it does not have a coconut flavor or smell and works really well in everything Ive made. I usually use a little bit less than a recipe calls for… hope that helps! 🙂


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