These chocolate covered almonds are made with only a handful simple ingredients and make for a delicious and satisfying snack! Dip whole almonds in melted chocolate then finish off by tossing them in a bowl of salted cocoa powder.
Chocolate Covered Almonds at A Glance
- Dipped into melted chocolate then tossed in cocoa powder:
- After dipping your almonds in melted chocolate, finish off with a dusting of cocoa powder. The cocoa helps hide uneven any potential chocolate coatings and leaves you with a more intense chocolate flavor.
- The recipe is simple, but the process is a bit fiddly at times.
- Because the end goal is end up with individual almonds (rather than chocolate almond clusters) there’s no way around the fact that you’ve got to work with the almonds one at a time at different points. While the recipe process can be tedious, it’s really not difficult. Just set up your work station and put on a some music or a good podcast or audiobook and let yourself get caught up in the chocolate dipping flow.
- Use 2 bowls to toss in cocoa powder:
- Yes this means you have one extra thing to clean, but after a bit of trial and error I found that the extra bowl made the process much faster, easier and cleaner overall. I’ll get more into the details in the steps below.
Tools Needed
- 2 mixings bowls
- fine mesh sieve
- doubler boiler or heat proof bowl & sauce pan
- baking sheet lined with parchment paper
Recipe Steps
1. Melt chocolate. If you own a double boiler – use that. If not, make your own DIY version by placing a heat safe bowl over a pot of simmering water.
Make sure the bottom of the bowl doesn’t touch the water and the sides of the bowl should form a loose seal around the side of the pot so you don’t end up water steaming/spitting up around the sides.
Add chopped chocolate & coconut oil to the heat-proof bowl and warm/whisk until fully melted.
↳Why I recommend melting your chocolate in a double boiler and not the microwave.
I recommend you keep the melted chocolate bowl on top of the hot water as you work/after adding the almonds so that the residual heat will prevent the chocolate from setting too soon. This is especially handy if you live in cold climates you’re making this recipe in the winter.
You can melt your chocolate in the microwave if you prefer, but you may need to periodically pop it back in the microwave to re-melt every now and then.
2. Mix almonds. Add the almonds to the melted chocolate and stir well until each almond if fully coated.
3. Remove a few almonds. Use a fork to scoop up a few almonds at a time. Let as much excess chocolate as you can drip back into the bowl before you add them to the cocoa bowl.
4. Toss almonds in cocoa powder. Add cocoa powder and salt to one of your mixing bowls and whisk together until combined.
- a. Drop about 5-10 almonds into the cocoa powder bowl – leave a bit of space in between each almond.
- b. Gently shake the bowl around until the almonds are fully coated in cocoa.
- c. Place the sieve over whichever mixing bowl is currently empty then pour the entire contents of the cocoa powder/almond bowl into the sieve.
- d. Gently shake the excess cocoa into the new bowl, leaving behind the whole almonds.
5. Transfer & repeat.
Tip the coated almonds onto the lined baking sheet then repeat the process with the remaining almonds until complete.
Recipe Tips & Variations
- Try to space out the almonds when you drop them into the cocoa powder. More space = less clumping/neater finished almonds.
- Use dutch processed cocoa for a more mild flavor. Dutch-process cocoa powder is made with cocoa that has been treated with an alkaline solution to reduce the naturally acidic/bitter flavor. If you want to tone down the intensity of the cocoa flavor, use dutch process instead of raw cacao or unsweetened natural cocoa powder.
- Sweeten it up with powdered sugar: Unsweetened cocoa powder is quite bitter on its own. If you want a less intense finish, sift 1-2 tablespoons of powdered sugar into the cocoa powder before you toss in the almonds.
- Coffee-flavoured: Add 1/2-1 tsp espresso powder to the melted chocolate and whisk until fully dissolved. I don’t recommend instant coffee unless it comes in powder form as the granules won’t easily dissolve in the chocolate.
- Chocolate Orange: Add finely grated orange zest or a food grade orange oil or oil-based orange flavouring. You don’t need much – 1/4 tsp should be plenty.
- Milk Chocolate: Use milk chocolate instead of dark chocolate.
- Storage: Keep the almonds stored in an airtight container in the fridge or at room temperature up to 2 weeks and enjoy.
More Healthy snacks Ideas & Chocolate Recipes
Enjoy!
Let me know if you try these homemade-Chocolate Covered Almonds! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Chocolate Covered Almonds Recipe
Crunchy, whole roasted almonds dipped in melted dark chocolate then tossed in a light cocoa powder dusting
Ingredients
- 4 oz high quality chocolate chips, chunks or chopped pieces - semi-sweet, bitter sweet or dark (113g) - dairy free if needed
- 1 tsp coconut oil
- 1 cup whole almonds - roasted or unroasted, (140g)
- ⅓ unsweetened cocoa powder, sifted
- ¼ tsp fine sea salt
Instructions
- Melt chocolate: Add 1-2 inches of water to a small or medium sauce pan and bring to a simmer. Add chopped chocolate and coconut oil to a heatproof bowl and place over the simmering water. Make sure the bottom of the bowl is not to touching the water. Heat and stir until the chocolate has fully melted. Transfer the saucepan (the melted chocolate still on top) to your work surface to keep the chocolate warm/melted. Place it on top of a trivet, pot holder or something to protect your surface from the hot pan.
- Set up the assembly line: Line a small baking sheet with baking parchment and set aside. Gather two medium bowls and a fine mesh strainer. Sift the cocoa powder into one of the bowls, add the salt and whisk to combine.
- Coat almonds in melted chocolate: Add the almonds to the melted chocolate bowl and stir until each almond is coated in chocolate.
- Coat in cocoa powder: Use a fork to scoop out a few almonds, let the excess chocolate drip back into the bowl then drop the almonds into the cocoa powder (do about 5-10 at a time). Make sure to leave a bit of space in between each almond so they don't clump up too much. Gently shake the bowl around until the almonds are coated on all sides.
- Sift off excess cocoa: Place the sieve over the empty mixing bowl, then tip the contents of the cocoa and almond bowl into the sieve. Gently shake the cocoa into the new bowl, leaving behind the almonds.
- Transfer & repeat: Tip the leftover almonds onto the lined baking sheet then repeat the process sifting the excess cocoa back and forth between the two bowl with the remaining almonds until complete.
- Enjoy: Enjoy right away or pack up in an airtight container keep in the fridge or at room temperature up to 2 weeks.
Notes
- Melt in the microwave: You can melt your chocolate in the microwave if you prefer, but you may need to periodically pop it back in the microwave to re-melt every now and then.
- Add sweetener: Unsweetened cocoa powder is quite bitter on its own. If you want a less intense finish, sift 1-2 tablespoons of powdered sugar (or powdered coconut sugar for paleo) into the cocoa powder before you toss in the almonds. FYI - every time I added sifted powdered sugar to my cocoa I ended up with small white clumps of powdered sugar visible on my almonds. This won't impact taste and it's not that noticeable, but it's good to keep in mind if you're really keen on creating a neat, finished look.
- Chocolate: Feel free to use milk chocolate instead.
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