These chocolate almond clusters with sea salt are crunchy and delicious. I love how sea salt enhances the rich, earthy flavor of dark chocolate and toasted almonds. Give them a try if you’re looking for easy treats, like these dark chocolate peanut clusters, which are another delicious option.
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.
Sea salt enhances the flavor of the almonds and dark chocolate in these treats. You can use any type of sea salt you like. Fleur de sel, Celtic sea salt, or Himalayan pink salt are all good options.
How to Make Chocolate Almond Clusters With Sea Salt
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 almond chocolate cluster.
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 clusters chill for at least 1 hour before serving.
Chocolate Almond Clusters With Sea Salt 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)
- 1/2 teaspoon sea salt
Instructions
- Add 3/4 cup 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 3/4 cup toasted unsalted 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 almond chocolate cluster.
- 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 clusters chill for at least 1 hour before serving.
Notes
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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
Did You Try It?
Let me know how it turned out in the comments!
