Erika Wassall, the Jersey Farm Scribe here with a Dark Chocolate Covered Almonds Recipe that you can customize to make your way! Homemade chocolate covered almonds are a super easy and delicious DIY project. This recipe is great for making yourself a pretty healthy snack. It is also perfect for making a great gift for others. First, I will give you all the detailed instructions for making dark chocolate almonds with photos. Then the easy printable recipe card is at the bottom.
Homemade Chocolate Covered Almonds Tutorial
Ever buy those chocolate covered almonds at the store? First of all, they’re grossly expensive. And the almond-to-chocolate ratio is always wrong for me.I love me some chocolate. But, when I want to eat a chocolate covered almond, I’m hoping it maintains SOME of its health benefits as an ALMOND.
I’m not just looking for chocolate with a crunch in the center where I say… hey, I think that was an almond. I want ALMONDS, with some chocolate.
So I make them with this Dark Chocolate Covered Almonds Recipe. They take less than 20 minutes, save money AND I can get them JUST how I like them with the perfect amount of chocolate.
Ingredients
- 2 cups raw or roasted whole almonds (unsalted is best)
- 10 oz (about 1 ½ cups) good quality chocolate (dark, milk, or semi-sweet)
- Optional: 1 tsp coconut oil or butter (makes chocolate smoother and shinier)
How To Make Chocolate Covered Almonds
Chocolate-covered almonds are a delicious treat! Here’s a simple recipe to make them at home.
Line a baking sheet with parchment or wax paper. Set aside.
Break chocolate into pieces (or use chocolate chips) and place in a heat-safe bowl.
Tools For Melting The Chocolate
First of all, don’t worry if you don’t have a fancy double boiler. I just used a pot with a heat-safe Pyrex glass bowl on top. There is about an inch of water in the bottom of the pot in this picture.
If you are also using a make shift double boiler:
- Don’t let it touch the water: The bottom of the bowl should not come into contact with boiling water—just the steam. Direct water-to-glass contact at high temps can increase the chance of cracking even a “heat-safe” bowl.
- Heat gradually: Avoid sudden temperature changes (like placing a cold bowl over already boiling water). Instead, let the bowl warm gradually with the steam.
- Avoid metal utensils: Use wooden or silicone tools to reduce pressure on the glass.
- Handle with care: Use oven mitts or a towel. The bowl will get very hot, and steam can escape from the sides when lifting it.
Place water in your pot and bring to a boil. Put the heat-safe bowl (or top boiler pan) over a pot of simmering water (don’t let the bowl touch the water) and stir the chocolate until melted. And you can have some fun here. Throw in some chili powder! Sea salt! A touch of caramel! Sky is the limit. But I was doing a very basic batch- just dark chocolate. If you want your chocolate to make a bit of a softer, shinier, smoother coating, add 1 heaping tsp coconut oil.
Wait for the chocolate to melt. You can stir it, to move the heat around, but personally, I’ve found it’s just going to melt all at once. When it’s good and ready, then mix it up real good. Give it a few more minutes to heat up. It’ll be thinner and easier to work with that way.
That picture above is me testing the consistency. It drizzled pretty well, which is what I was looking for.
I had almonds all ready to go on aluminum foil. I could have used parchment paper… if I could find mine.
Simply drizzle the chocolate over the almonds. I like to use the back of a fork or spoon, but you could use anything. Don’t worry about globs. Globs are delicious. Don’t worry about even distribution or how it looks. It’s going to be yummy no matter what.
When you’re happy with your drizzle, look back at the bowl. There’s still a bunch of chocolate in there, right? Well, we wouldn’t want to waste it. So toss some almonds right in the bowl, mix it up and lay them out on the aluminum foil as well. These will have more chocolate than the drizzled ones. They will be quite literally chocolate covered almonds, but that is perfect for the folks that like more chocolate!
Use a fork to lift out a few almonds at a time, letting excess chocolate drip off.
Place them on the lined baking sheet in a single layer. Try not to let them clump together unless you want clusters.
TIPS: When transferring the almonds to the foil, be sure to quickly separate them, or they’ll stick together as they dry. (Well…unless you like that idea!)
Let your Dark Chocolate Covered Almonds cool. Use fridge or freezer to speed that up if you’d like, but you don’t HAVE to. And that’s it! Store them in an airtight container in the fridge.
They are a great snack, simple, healthy, versatile and MUCH cheaper than what you’d get at any store.
Printable Recipe Card for Chocolate Covered Almonds
Dark Chocolate Covered Almonds Recipe- YOUR Way!
Notes
You can use raw or roasted almonds as you prefer. Raw are healthier and I think yummier too.
Ingredients
- 2 cups of whole almonds
- 1 tsp coconut oil
- 10 oz of high quality chocolate chips
Instructions
- In a double boiler over medium high heat, melt chocolate chips. Stir occasionally, until smooth and creamy. Add 1 tsp of coconut oil and mix in.
- You can lay almonds out on parchment paper and drizzle lightly with chocolate.
- And/or you can pour almonds into the melted chocolate, coat, and then spread evenly over the parchment paper separating with a fork.
- Place in the refrigerator to cool for about 10-20 minutes or until the chocolate has hardened.
- Serve and enjoy!
Nutrition Facts
Dark Chocolate Covered Almonds Recipe- YOUR Way!
Serves: 8
|
Amount Per Serving: 1/8 cup
|
||
|---|---|---|
| Calories | 315.41 kcal | |
| % Daily Value* | ||
| Total Fat 24.03 g | 36.9% | |
| Saturated Fat 9.36 g | 45% | |
| Trans Fat 0.01 g | ||
| Cholesterol 1.06 mg | 0.3% | |
| Sodium 7.27 mg | 0.3% | |
| Total Carbohydrate 20.12 g | 6.7% | |
| Dietary Fiber 6.1 g | 24% | |
| Sugars 9.28 g | ||
| Protein 6.54 g | ||
| Vitamin A 0.08 % | Vitamin C 0.0 % | |
| Calcium 7.4 % | Iron 27.11 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Conclusion
Dark chocolate covered almonds are considered a healthy snack because they combine the heart-healthy fats, fiber, protein, and vitamin E in almonds with the antioxidants found in dark chocolate. Choosing dark chocolate with a high cacao content means you also get less sugar and more flavonoids. These flavonoids can support heart and brain health. Making your own at home is even better since you can control the quality of the chocolate and avoid extra sugar and additives. Customize the flavor with options like sea salt or spices. Homemade versions are also fresher. They are often more budget-friendly than store-bought, making them a smart and delicious choice.
This is such an easy recipe to make with crunchy almonds. Enjoy your homemade chocolate-covered almonds! I bet these dark chocolate covered almonds don’t last long in your house! Do you think you’ll try this dark chocolate covered almonds recipe? I’d love to hear what add-ins or flavors you put in your chocolate covered almond recipe! Comment below or reach out to me on Twitter at @NJFarmScribe. I always love to hear from you!
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Allison says
I tried this recipe and I love it. It is great to make your own chocolate covered almonds because you decide the type of chocolate (extra-dark, sugar-free, or organic), and whether the almonds are raw or roasted. I sprinkled a touch of sea salt on mine.
Ollie says
I used California almonds because they are supreme-sized almonds with creamy milk chocolate chips. Came out perfect! And it saved me so much money on those expensive ones at the store.
Victoria says
This recipe is so great! I used raw almonds. Using high quality chocolate makes all the difference, and I love that you can choose between dark or milk chocolate almonds depending on your taste. It’s the perfect sweet treat to enjoy any time of year, and I think it would also make a wonderful holiday gift when packaged in a pretty jar or tin.