Making delectable Chocolate Covered Almonds is so simple, and versatile! These homemade treats are so much better than anything store-bought and have a long shelf life, making them great for keeping or gifting. Perfect for when you crave something crunchy and not too sweet.
Jump To
- Why you'll love chocolate covered almonds
- What ingredients are in this recipe?
- How to Make Chocolate Covered Almonds
- Expert tips to make best chocolate covered roasted almonds:
- Chocolate covered almond variations:
- How to store chocolate covered almonds:
- Some other chocolate recipe ideas:
- The BEST Chocolate Covered Almonds Recipe
A quick warning before we head onto this recipe. Get ready to fall in love! You will fall hard for this recipe of chocolate covered almonds! Once you take that first bite, it's impossible to resist the temptation.
Not only are these chocolate almonds absolutely irresistible, but they're also incredibly simple to make. Indulge in this delectable treat that will leave you craving for more! Don't say I didn't warn you!
All you need to do to make dark chocolate almonds is coat your roasted (or raw) almonds in the melted chocolate (dark chocolate is our favorite!), and then you freeze to harden them.
We really love them with a sprinkle of sea salt added so you get that delicious combo of salty, a little sweet, and super crunchy. The perfect bite when you're craving a little treat. Truly makes the best holiday gift!
A little sprinkle of sea salt make them so pretty! You could also make them extra special with some rainbow sprinkles, or even a dash of cocoa powder. They really are so versatile.
Why you'll love chocolate covered almonds
- Homemade and delicious: Irresistible combination of rich chocolate and crunchy almonds.
- So simple: Very easy-to-follow instructions.
- Versatility - you can use your choice of dark, milk, or a combination of chocolates.
- Enjoyable for all occasions - a delightful treat for yourself or to share with others.
- Customizable - add a sprinkle of flaky sea salt for a delicious sweet and salty combination.
What ingredients are in this recipe?
You'll be surprised how short this recipe list is! This is all it takes to make these decadent dark chocolate covered almonds.
- Dark Chocolate: If you're familiar with melting chocolate, use the dark chocolate brand you know melts well. You could use white chocolate. For vegan/dairy-free, use vegan dark chocolate chips.
- Almonds: Whole almonds. You could use already roasted or raw almonds. I roasted my own almonds (you could either do in oven or stove-top).
- Sea salt: A sprinkle of sea salt is just irresistible. It's a dreamy flavor combination. If you have flakey sea salt on hand, go ahead and use that. Leave out the sea salt, if you prefer.
How to Make Chocolate Covered Almonds
(The printable recipe is below.)
- Roast almonds: If you're almonds are not already roasted, place them on a tray in 350°F oven and roast for 10 minutes.
- Melt chocolate: Either melt the chocolate with an easy double boiler method (or in a microwave).
- 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!
Yes, raw almonds are great to cover in melted chocolate.
It's truly only vegan if you check the label of your dark chocolate. Some dark chocolates have dairy, so keep that in mind.
Yes, I have coated almonds with chocolate chips. There is potential that it will streak. I have not had a streaking problem, but it depends on the brand of chocolate chips.
Yes, I highly recommend making a double batch of these chocolate covered almonds. You will be sneaking one whenever you get a chance, and they make the most perfect gift idea!
Yes, chocolate covered almonds can be healthy if you make them with high-quality ingredients. Almonds are a great source of protein and healthy fats, while dark chocolate contains antioxidants that can help reduce inflammation and support heart health. You should opt for dark chocolate with 70% or higher cocoa content for maximum benefits
A serving of chocolate covered almonds is around 10-12 almonds.
As long as the almonds are covered in a dairy-free dark chocolate (like our recipe is), they are vegan-friendly. Be sure to carefully check the label of even dark chocolate, because not every dark chocolate is dairy-free.
Goobers were the first-ever chocolate covered peanut created by the The Blumenthal Chocolate Company. They released the Goobers in 1925.
Yes, you could melt the chocolate in the microwave. Do it on 30 second intervals.
The white spots are "chocolate bloom" and it appears naturally. It could slightly change the flavor, but it's not harmful.
Yes, once you dip some of the almonds in the melted chocolate, stack 3-5 almonds together to make a cluster.
Expert tips to make best chocolate covered roasted almonds:
- For best results, use high-quality chocolate for a rich and indulgent taste. It really does depend on which brand you buy. I suggest a brand that melts well and also tastes good. Ghiradelli, Godiva, or even Trader Joe's has their own chocolate that is great to work with.
- Same for the almonds. Choose a good quality almond, plain or roasted.
- To achieve a glossy and smooth chocolate coating, ensure the chocolate is melted gently using the double boiling technique.
- If while melting chocolate it does not seem smooth, add a drop or two of coconut oil and stir.
- Use a silicone mat or parchment paper to line the baking sheet to prevent the almonds from sticking.
- This is a messy process, so keep some paper towels handy to clean up any drips.
- If you choose to let them set on the counter, keep in mind it will take a few hours. To make it speedier, set them in the freezer.
- For an elegant presentation, consider drizzling melted white chocolate over the hardened chocolate-covered almonds.
- Keep them in the refrigerator. If you are ready to eat one, let them sit a few minutes at room temperature (just warning you so you don't chip a tooth, they are VERY crunchy when cold).
Chocolate covered almond variations:
- Make it salty: Just before the chocolate sets, sprinkle on some sea salt. Sweet and salty combination is so lovely!
- Make it spicy: Add a hint of spice by incorporating a pinch of cayenne pepper into the melted chocolate for a kick of heat. For a touch of smokiness, try using chili powder.
- Make it citrusy: Enhance the flavor with a touch of citrus by adding approximately 1 teaspoon of orange zest.
- Make clusters: Create clusters by grouping almonds together instead of spacing them out individually on the baking sheet. Alternatively, pour the chocolate and almonds onto a thin sheet, freeze, and then break them into delectable chunks once set.
- Make it vegan: Not all dark chocolates are vegan. Check the label and make sure it's totally dairy-free.
- Make with different nuts: Feel free to experiment and use a variety of nuts. Pecans, cashews, macadamia nuts, or peanuts can all be used in this recipe with excellent results.
How to store chocolate covered almonds:
Store the nuts in an airtight container. You could keep on the counter for a few days, as long as your kitchen isn't too hot. Otherwise, best to be kept in the refrigerator. They'll store fine in freezer for up to 3 months.
Some other chocolate recipe ideas:
- Chocolate Espresso Pecan Pie
- Vegan Mexican Chocolate Snickerdoodles
- Chocolate Babka
- Chocolate Rye Crumb Cake
Did you make this? Please RATE THE RECIPE below:)
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The BEST Chocolate Covered Almonds Recipe
Ingredients
- 6 1/2 ounces of whole almonds skinned or unskinned
- 7 ounces of high-quality dark chocolate use dark, milk, or a combination of the two
- Sea salt optional
Instructions
- Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and roast them for 10-15 minutes until they are lightly browned. Allow them to cool before proceeding with the recipe.
- Break up the chocolate in small pieces and place in a large heatproof glass bowl. In 15 second increments, melt on low-power, giving it a stir after each increment, until completely melted. Or do like I did using the double broiler method. Place broken up chocolate in a heatproof bowl set over a pot of simmering water. Stir until beginning to melt
- Just before it's completely melted, remove the chocolate from the heat (or the microwave).
- Use a spatula to stir together until smooth.
- Add the roasted almonds to the melted chocolate and stir to coat all the almonds.
- Line a large baking sheet with parchment paper or a silicone mat.
- One by one, dip the almonds into the melted chocolate, making sure to fully coat. Use a fork (or two forks) to pick up the almond, tap the fork on the side of the bowl to remove excess chocolate, and transfer the almond to the prepared sheet. You can slide it off the fork using a toothpick. Repeat this process until all the almonds are coated.
- Optional: Sprinkle a pinch of sea salt or flaky sea salt on top of the wet chocolate for an added touch of flavor.
- Place the baking sheet in the freezer to allow the chocolate to harden. If you let them set at room temperature, it will take several hours. Once completely set, ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Quality of ingredients counts: best to use high-quality chocoate and almonds. Chocolate chips won't have the same result.
- Sea salt: totally optional, but is very pretty and salty-sweet combo is delicious!
- Store in fridge: They keep in an airtight container for up to 1 month. Freeze for up to 2-3 months. Keep them in a zipped lock freezer bag, just be sure to date the bag.
- Make extra: Double or triple the batch to have more on hand or to gift!
- When ready to eat: Best to bring to room temperature to avoid chipping a tooth.
D. says
Step 5 and step 7 repeat each other. Both say to add the almonds to the chocolate.
Lora says
Step 5 you stir and coat in the chocolate. Step 7 you're using a fork (or two forks) to roll each almond around in the chocolate and really coat them, letting the chocolate drip off, before you place on the parchment paper. Hope that helps!