Place the almonds in a single layer on a cookie sheet covered with parchment paper to form a 13” x 6” rectangle.
In a small double boiler, mix the chocolates and slowly allow them to melt, using a spatula to blend. Do not let the water touch the chocolate.
Brew the coffee and immediately add it to the melted chocolate. When well blended, add the butter, allowing it to melt. If using, add the liqueur and mix in well.
Using a spoon, carefully pour a thin layer of the chocolate mixture evenly over the almonds. Immediately sprinkle on the salt and coconut. Allow to air dry overnight before cutting into pieces. Do not refrigerate. Best eaten within 1 week.
* To roast almonds: Preheat oven to 350° F. Arrange almonds in a single layer on a jelly roll pan. Toast for 3-4 minutes on each side. Cool before using.
** If an espresso machine or coffee maker is not available, use instant espresso coffee granules and follow instructions on the jar.
N.B. Nutrition analysis includes 1 tablespoon of Grand Marnier orange liqueur
Total Fat 13g
Saturated Fat 4g
Total Carbohydrates 9g
Dietary Fiber 3g
Total Sugars < 1g
Added Sugars 0g
Glycemic Index Low