Chocolate Covered Almonds

Overhead view of chocolate almond clusters on white marble board with a bowl of almonds

These quick Chocolate Covered Almonds, made with 3 ingredients, are delicious nut clusters perfect for snacking or as edible candy gifts for the holidays!

Course Dessert

Cuisine American

Keyword almonds, chocolate, chocolate almonds

Prep Time 20

Chill Time 1

Total Time 1 20

Servings clusters

Calories 119kcal

Author Samantha Pickthall

Ingredients

1 1/4 cups (220g) dark chocolate/semi-sweet chocolate chips, or chocolate blocks
1 Tbsp smooth or crunchy peanut butter, optional
2 cups raw whole almonds, skin on or off

US Customary - Metric

Instructions

Line a flat baking sheet with parchment paper and set aside.
Prepare a double boiler with a heat-proof mixing bowl over simmering water.
Add chocolate chips to the bowl and gently melt over the simmering water on low heat, stirring occasionally with a rubber spatula or wooden spoon. NOTE: if using chocolate blocks, roughly chop them first.
Once the chocolate has completely melted, turn off heat.
Stir through peanut butter.
Add the almonds to the melted chocolate and stir until they are evenly coated.
Using a tablespoon, scoop out small bundles of almonds, letting the excess chocolate drip back into the bowl. Place them on the lined tray, arranging them to maintain their cluster form.
Repeat the process with the remaining almonds. If chocolate remains, add extra almonds to make additional clusters.
Chill the tray of clusters in the refrigerator for 1-2 hours, or until set.
Serve and enjoy!

Notes

Store clusters in an airtight container in the refrigerator for 1 to 10 days.

To freeze, place clusters in a freezer-friendly container or zip-lock bags. Label with the date and freeze for 2-3 months.

To thaw, place in the refrigerator for several hours or overnight until soft enough to bite into.

Nutrition