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Chocolate Covered Almond Clusters Recipe
Ash Tyrrell

Chocolate Covered Almond Clusters Recipe

I love making treats that are simple yet feel indulgent, and these chocolate covered almond clusters are exactly that. I remember the first time I tried making them—it was so satisfying to watch simple ingredients come together into something crunchy, sweet, and irresistible.
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Prep Time 10 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup whole almonds – roasted almonds add a nice crunch; I prefer unsalted for balanced sweetness
  • 2 cups semisweet chocolate chips – melts smoothly for coating; you can use milk or dark chocolate depending on preference
  • 1 teaspoon coconut oil – helps chocolate coat almonds evenly and adds shine
  • Optional pinch of sea salt – enhances flavor and balances sweetness

Method
 

  1. I start by melting the chocolate gently over a double boiler. Stir frequently until smooth, then mix in the coconut oil to give it that shiny, perfect coating. Avoid overheating, or it can seize and ruin the texture.
  2. Once the chocolate is ready, I add the roasted almonds and stir until each one is fully coated. Make sure every almond is covered, but don’t overcrowd the bowl to prevent clumps.
  3. I use a spoon to scoop small mounds of chocolate-covered almonds onto a parchment-lined baking sheet. I like to make them bite-sized, perfect for snacking.
  4. Next, I place the baking sheet in the fridge for about 20-30 minutes. The chocolate hardens quickly, giving the clusters their satisfying crunch.
  5. After chilling, I remove the clusters from the parchment and serve them immediately. I always have a few extras stored because they disappear fast!

Notes

  • I always toast my almonds lightly—it enhances flavor and crunch.
  • I make sure the chocolate is smooth and not overheated; a little coconut oil helps immensely.
  • I use a spoon to create even-sized clusters; it makes presentation prettier and keeps portion sizes consistent.
  • I sometimes sprinkle a tiny bit of sea salt on top before chilling—it elevates the flavor amazingly.