These almond chocolate clusters are subtly sweet with a hint of saltiness. They’re easy to make and perfect when you’re in the mood for a nutritious treat with a satisfying crunch.
Ingredients and Substitutions
I prefer to use chopped dark chocolate when making this recipe. You can substitute any type of chocolate you like. Or you can use chocolate chips if you want to save time and skip the step of chopping the chocolate.
I like to use toasted unsalted almonds when making these treats because the toasting process adds both flavor and crunch. You can substitute raw almonds if you prefer. Almonds are rich in calcium, vitamin E, magnesium, and fiber, which makes them a particularly nutritious option.
I like to top these chocolate almond clusters with a sprinkle of sea salt. If you’re using salted almonds then I recommend omitting the sea salt topping, otherwise the end result might be a bit too salty.
How to Make Almond Chocolate Clusters
Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Add the toasted almonds to the pot of melted chocolate, then gently stir until the almonds are completely coated in chocolate.
Add 1 heaping tablespoon of chocolate coated almonds to a large plate or sheet pan lined with parchment paper or a silicone baking mat.
Add a small pinch of sea salt on top of the chocolate almond cluster, if desired.
Repeat this process with the remaining chocolate almond mixture, leaving space between each cluster (you should end up with approximately 12 clusters).
Transfer the plate or sheet pan to the fridge to let the chocolate almond clusters chill for at least 1 hour before serving.
Storage and Freezing
Store in an airtight container in the fridge for up to three days or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
More Easy Chocolate Recipes to Try
- These chocolate covered prunes are a delicious and nutrient-rich treat.
- These dark chocolate covered blueberries are quick and easy to make.
Almond Chocolate Clusters Recipe
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 3/4 cup chopped dark chocolate (or substitute any type of chocolate you prefer)
- 3/4 cup toasted unsalted almonds (or substitute salted almonds, in which case omit the sea salt topping)
- Optional topping: sea salt
Instructions
- Add the chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add the toasted almonds to the pot of melted chocolate, then gently stir until the almonds are completely coated in chocolate.
- Add 1 heaping tablespoon of chocolate coated almonds to a large plate or sheet pan lined with parchment paper or a silicone baking mat.
- Add a small pinch of sea salt on top of the chocolate almond cluster, if desired.
- Repeat steps 4-5 with the remaining chocolate almond mixture, leaving space between each cluster (you should end up with approximately 12 clusters).
- Transfer the plate or sheet pan to the fridge to let the chocolate almond clusters chill for at least 1 hour before serving.
Notes
-
Store in an airtight container in the fridge for up to three days or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
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