3 ingredient chocolate almond clusters recipe with sea salt for that perfect flavor and crunch! It’s an easy dessert that anyone can make, and it’s ready in no time at all.
I first tried chocolate covered almond clusters when I bought it out of curiosity at a local grocery store. I was pleasantly surprised by how delicious the combination of chocolate and almonds was, with that perfect crunch and sweetness. When I looked at the ingredients list, I was shocked that the list was so long when the components were so simple. That’s when I decided to recreate them myself, and now I’m absolutely obsessed with this homemade dark chocolate almond clusters recipe.
What a Short Video of This Recipe
Chocolate Covered Almond Clusters Recipe
Not only are the ingredients crazy simple, this chocolate covered almond clusters recipe comes together super quickly and easily! Anyone can make them with amazing results. You simply roast almonds, coat them in melted chocolate, then set them until they harden in circular clusters. Top the chocolate almond clusters with sea salt for that extra texture and flavor!
Ingredients in This Recipe
There are just 3 simple ingredients in these paleo and vegan chocolate almond clusters:
- raw almonds: I like to roast almond flavor for better flavor, but to cut down on time, you can use pre-roasted almonds if you prefer.
- semisweet or bittersweet chocolate: I used chocolate bars but you can use chocolate chips instead. To make a paleo and vegan version, you can use these chips.
- flaky sea salt: These are my favorite flaky sea salt to use in baking.
How to Make Chocolate Covered Almond Clusters
- If you using raw almonds, preheat oven, then place almonds on a sheet pan in a single layer. Roast for 10 minutes, stirring halfway through.
- Use a microwave or a double boiler to melt the chocolate until smooth and creamy.
- Pour roasted almonds into the melted chocolate, and stir to make sure each almond is coated in chocolate.
- Line a large baking sheet with parchment paper.
- Add spoonfuls of chocolate almonds to the parchment paper in circular mounds (about 10 almonds per mound).
- Sprinkle with flaky sea salt.
- Chill in the refrigerate until completely set, about 20 minutes, then carefully peel away each cluster from the parchment paper.
- Enjoy immediately, or store in the refrigerator in an airtight container for up to 4 weeks.
Frequently Asked Questions
Yes! Both cashews and peanuts will work well. You can even mix 2-3 different types of nuts.
For a milk chocolate almond clusters recipe, just use milk chocolate bars or chips. The flavor will be sweeter with milk chocolate.
Once completely set, place them in an airtight container and keep them refrigerated for up to 4 weeks!
If you enjoy this recipe, you might also like…
- Vegan No Bake Snickers Bars (Paleo Option)
- Homemade Twix Bars Recipe (Paleo, Vegan)
- Paleo Flourless Chocolate Cookies (Fudgy & Crispy)
- 2 Ingredient Chocolate Fudge (Paleo, Vegan, Keto)
- Fudgy Brownies with Crackly Tops (Paleo, Gluten Free)
3 Ingredient Chocolate Almond Clusters (Paleo, Vegan)
Video
Ingredients
- 2 cups raw almonds or pre-roasted
- 6 oz semisweet or bittersweet chocolate* about 1 cup if using chips – vegan & paleo chips here
- Flaky sea salt
Instructions
- Skip this step if using pre-roasted almonds: Preheat oven to 300 degrees. Place almonds on a sheet pan in a single layer. Roast for 10 minutes, stirring halfway through.
- If using chocolate bars, break them up in a small pieces. In a microwave or a double boiler, melt the chocolate until smooth and creamy.
- Add roasted almonds to the melted chocolate, and stir to coat each almond with chocolate.
- Line a large baking sheet with parchment paper.
- Add spoonfuls of chocolate covered almonds to the parchment paper in circular mounds (about 10 almonds per mound) until you have about 24.
- Sprinkle with flaky sea salt.
- Chill in the refrigerate until completely set, about 20 minutes, then remove each cluster from the parchment paper.
- Enjoy immediately, or store in the refrigerator in an airtight container for up to 4 weeks.
Notes
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Nothing better than chocolate and nuts with a little sea salt