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Learn how to make Chocolate Covered Almonds! This easy 3-ingredient recipe for chocolate almonds is made with almonds dipped in melted dark chocolate and finished with a touch of sea salt for the tastiest sweet snack or dessert! Great for holiday gift giving too!
Just a heads up, this recipe for chocolate covered almonds is VERY addicting! Once you get started, you just can’t seem to stop. Not only are chocolate almonds irresistible, they are so very easy to prepare!
To make dark chocolate almonds, you simple coat raw or roasted almonds in your favorite melted chocolate (I like dark), sprinkle with a little sea salt, then freeze to harden the chocolate. Once the chocolate is set, you’ll have the PERFECT sweet, salty, and crunchy dessert or snack. Great for the holidays or for any day of the week!
Ingredients Needed
These dark chocolate covered almonds taste rich and decadent, but they are shockingly easy and require a few basic ingredients! Here’s what you’ll need:
- Chocolate. Use your favorite type of chocolate that melts well. For Keto, use sugar-free chocolate chips. For Paleo and Vegan, use Vegan dark chocolate chips. If you have white chocolate that melts well, that can also be used.
- Almonds. Feel free to use raw or roasted almonds.
- Sea salt. A little sea salt on top balances the sweetness and adds the perfect salty flavor!
How to Make Dark Chocolate Covered Almonds
These chocolate almonds are so easy to whip up and even easier to eat!
Please see the recipe card for the full, printable recipe with all of the details.
- Melt chocolate. Place the chocolate in a medium bowl and melt either in a double boiler or in the microwave in 30 second increments, stirring in between, until fully melted.
- Coat the almonds. One at a time, dip the almonds into the chocolate and roll to fully coat. Pick up the almond with a fork and tap the fork on the side of the bowl to drip off excess chocolate. Transfer the almond to a parchment-lined baking sheet, using a toothpick to slide it off of the fork. Repeat until all almonds are covered. Sprinkle with a little flaky sea salt, if you’d like.
- Freeze to set. Place in the freezer to harden the chocolate and ENJOY!
Tips for Recipe Success
- Roasted almonds. For the most flavor, I recommend roasting the almonds. It’s very simple to do. Follow this guide for how to roast almonds.
- Melting chocolate. If your chocolate is not becoming very smooth when melting, stir in a drop or two of coconut oil to the melted chocolate.
- Double batch. Highly recommend making a double batch because every time I make these chocolate covered almonds, half of them mysteriously disappear!
Recipe Variations
- Make clusters. Instead of spreading out each individual almond on your baking sheet, clump them together in small piles or pour all the chocolate and almonds into a thin sheet, then freeze and break apart in chunks, once set.
- Add spice. If you’d like a little kick of heat, mix a pinch of cayenne pepper into the melted chocolate or for a bit of smokiness, use chili powder.
- Citrus. Add about 1 teaspoon orange zest for a lovely citrus flavor.
- Nuts. You can make this recipe with other nuts. Pecans, cashews, macadamia nuts or peanuts all work great!
Storage
Store the chocolate almonds in an airtight container on the countertop or in the fridge, if you aren’t eating them all within a few days. You can also store them in the freezer for several months.
Once you pop, you just can’t stop. Everyone who tries these homemade dark chocolate almonds loves them! They are super addictive, dangerously simple and are great for parties and gifts!
More Delicious Treats to Try:
As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! And it really helps me out a lot when you come back and leave a review on the recipe. I greatly appreciate it and always love to see what y’all are making from the blog!
Chocolate Covered Almonds
Ingredients
- 4 ounces chocolate*
- 1 cup almonds, raw or roasted work
- Optional: sea salt for sprinkling
Instructions
- Place the chocolate in a medium bowl and melt either in a double boiler or in the microwave in 30 second increments, stirring in between, until fully melted.
- Line a large baking sheet with parchment paper or a silicone mat.
- One at a time, dip the almonds into the chocolate and roll to fully coat. Pick up the almond with a fork and tap the fork on the side of the bowl to drip off excess chocolate. Transfer the almond to the prepared sheet, using a toothpick to slide it off of the fork. Repeat until all almonds are covered.
- Optional: sprinkle with a little flaky sea salt.
- Place in the freezer to harden the chocolate and ENJOY!
- Store in an airtight container on the countertop or in the fridge if you aren’t eating them all within a few days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
