Chocolate Covered Almonds

Chocolate covered almonds are the best fix for a sweet craving! Here’s how to make this easy dessert or snack at home.

Chocolate Covered Almonds

Here’s a fun easy dessert, snack or treat that’s perfect for chocolate cravings: Chocolate Covered Almonds! Sure, you can purchase them at the store: but what’s the fun in that? Make them at home for a fun DIY snack that’s a bite of rich, chocolatey goodness. Make them plain or add flaky sea salt or sprinkles to take them to a whole new level. Here’s how to make this simple healthy treat!

Best chocolate to use

Chocolate covered almonds are as good as the chocolate you use! A higher quality chocolate makes for the best result: but they taste great with a variety of different types.

  • Use semi-sweet chocolate or bittersweet chocolate. Semi-sweet will have a sweeter finish. Dark chocolate almonds are rich and mellower: use a bittersweet chocolate like around 60%.
  • Use either chocolate chips, melting wafers, baking chips, or a chocolate bar. Use a high quality brand chocolate chips like Guittard or Ghirardelli if you can. Our favorite we also use in chocolate dipped strawberries is Guittard Semi Sweet Chocolate Baking Chips. They’re a bit larger than standard chips and make a smooth crisp chocolate coating.
How to Melt Chocolate Chips in the Microwave

How to make chocolate covered almonds

Chocolate covered almonds are simple to make at home! The basic idea? Melt the chocolate, add almonds, and then pull them out and let them dry. How to get them evenly coated on each side? Here’s how:

  1. Melt the chocolate and coconut oil in the microwave: Place the chocolate chips into a dry heat proof bowl. Microwave on High for 30 seconds, then stir. Cook in two more 30-second bursts, stirring after each. Add the coconut oil. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth.
  2. Add the almonds: Add the almonds right into the chocolate. Then pour them onto a single sheet of parchment paper.
  3. Remove each almond with a fork. Use a fork to pull each almond off of the sheet one at a time, shaking the fork to let excess chocolate drip off, then place on a parchment-lined baking sheet. (It’s helpful to have a partner or friend help here!) If you’re planning to add flaky salt or sprinkles, add them here.
  4. Refrigerate: Refrigerate the tray for 20 minutes.
See also  Chocolate Covered Strawberries

Why are homemade almonds not shiny?

Homemade chocolate covered almonds come out rich and irresistibly good. But you might notice that they don’t have the shiny coating like the store-bought bags. Why?

  • Many purchased chocolate covered almonds go through a process called sugar panning. This adds a very light coating in an edible oil or wax.
  • Homemade almonds still taste great! While they don’t have the same thick coating as the purchased brands, they’re still delicious.
Chocolate Covered Almonds

Other topping ideas

Chocolate covered almonds are actually ideal without toppings, because the toppings can fall off during storage. However, it’s fun to get creative and have a colorful burst in your almonds, too! We like them with a sprinkle of flaky sea salt. But if you prefer, you can add some of these colorful items:

  • Sprinkles
  • Finely crushed freeze dried strawberries or raspberries
  • Toasted coconut
  • Crushed cookies

Storage for chocolate covered almonds

Homemade chocolate covered almonds are different from purchased: so don’t expect to store them in the cabinet! The best way to store homemade almonds is in the refrigerator. They stay good for up to 1 month refrigerated.

More chocolate recipes

Chocolate makes the best easy desserts! Here are a few more chocolate-centric recipes we love:

This chocolate covered almonds recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.


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  • 1 cup roasted whole almonds
  • 4 ounces semi-sweet or bittersweet chocolate chips (like Guittard or Ghirardelli — about ¾ cup)
  • 1 teaspoon refined coconut oil
  • Flaky sea salt, optional

  1. Prepare baking sheet: Line a baking sheet with parchment or wax paper. Place a separate sheet of parchment paper next to the baking sheet. 
  2. Melt the chocolate: Place the chocolate chips into a heat proof bowl. (Make sure it’s completely dry or the chocolate will seize.) Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds, stir, and 30 seconds more and stir. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth. Add the coconut oil. (Keep stirring if it doesn’t fully melt. You can try another 10 second burst and stir again, but you’ll want to avoid getting the chocolate too hot. Read more at How to Microwave Chocolate.)
  3. Add the almonds: Add the almonds and stir them until fully coated. Then dump them onto the separate parchment sheet, leaving any excess chocolate in the bowl. Use a fork to pull them off of the sheet one at a time, shaking the fork to let excess chocolate drip off, then place on the parchment-lined baking sheet. (Tip: Doing this with a partner or friend makes it quicker!) If desired, sprinkle with flaky sea salt.
  4. Refrigerate: Refrigerate the tray for 20 minutes until the chocolate hardens. Serve immediately or store refrigerated for 1 month.
See also  Chocolate Peanut Butter Smoothie

  • Category: Dessert
  • Method: Chocolate
  • Cuisine: Chocolate
  • Diet: Vegan

Keywords: Chocolate covered almonds