Healthy Little Vittles

Line a baking sheet with parchment paper and set aside. Using the double broiler method, melt the white chocolate chips with 1 teaspoon of coconut oil (I just used a glass bowl over a saucepan of boiling water). Once the white chocolate chips are smooth and all melted, whisk in little bits of the blue spiriulina powder at a time until you get a nice rich blue color. Then add smaller amounts of the green spirulina powder until you achieve a robin's egg blue. If you don't feel like doing that, these almonds would still be amazingly gorgeous just using the blue spirulina powder.

Adding a few of the almonds at a time to the bowl of melted blue white chocolate, coat each almond completely using a fork. Lift the almonds out of the bowl with the fork, tapping the fork on the side of the bowl to remove excess (dripping) chocolate and then place each almond onto the parchment-lined baking sheet. Repeat until all the almonds are coated. You'll have to work a little quickly- as the chocolate cools it hardens. If that happens, you can pop it into the microwave for a few seconds to remelt it. DON'T microwave for too long or you'll cook the chocolate and it won't be runny.

After all of the almonds are coated with the blue white chocolate, place the baking sheet into the freezer for about 20-30 minutes to harden. After they are hardened, you can trim the excess white chocolate from around the edges to re-define the egg shape. I did this using a small knife. I'm kind of a perfectionist though, so if you don't feel like it, skip it 😜.

Next, melt a tablespoon of dark chocolate chips with a little bit of coconut oil (like 1/4 teaspoon-ish) in the microwave in a small bowl. Using a square paint brush, dip the tip into the melted dark chocolate and then using your finger, flick it onto the eggs. You can watch the video in this post if you need help. Allow the dark chocolate to dry and then much away! You can also use these to decorate all of your favorite Easter treats!

You can keep these chocolate covered almonds out on your counter uncovered for snacking as you walk by, haha, or you can keep them stored in the fridge in an airtight container. Either way, I don't think they will last too long.