Chocolate Covered Almonds

Steps

1. Line a large baking sheet with parchment paper. If you want toasted almonds, spread them on an unlined baking sheet and roast at 325 degrees Fahrenheit for 10-12 minutes until fragrant and lightly golden. Let them cool completely before dipping. Raw almonds can be used directly.

2. Melt the dark chocolate and coconut oil together using a double boiler or microwave in 20-second intervals, stirring between each until the chocolate is completely smooth and glossy.

3. Add the almonds to the melted chocolate and stir with a spatula until every almond is evenly coated. Work quickly — the chocolate begins to thicken as it cools.

4. Use two forks to scoop out individual almonds or small clusters of 2-3 almonds and place them on the prepared parchment-lined baking sheet. Space them at least half an inch apart so they don’t fuse together.

5. Sprinkle flaky sea salt over the almonds while the chocolate is still wet. Transfer the baking sheet to the refrigerator and chill for at least 20 minutes until the chocolate is completely set and snaps cleanly.

Why It Works

Raw almonds are one of the most nutrient-dense nuts available — high in vitamin E, magnesium, and healthy monounsaturated fats that support heart health. Coating them in high-percentage dark chocolate adds antioxidants and a satisfying bitterness that balances the almond’s natural sweetness. The thin coconut oil addition gives the chocolate shell a clean snap and a glossy finish without any refined additives.

Tips

• Cluster vs. singles. For individual almonds, drop them one at a time. For clusters that resemble candy pieces, scoop 3-4 almonds together and let the chocolate pool around them as a group.
• Flavor variations. Dust with cacao powder, espresso powder, or a pinch of cinnamon before the chocolate sets. Espresso powder with sea salt is exceptional.
• Even coating. If the chocolate gets too thick to coat evenly, rewarm it gently over the double boiler for 15-20 seconds. Don’t add water — even a single drop will cause the chocolate to seize.