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A chocolate treat to feel good about!

Dark chocolate sea salt almonds in a bowl

These were inspired by a carton of Trader Joes sea salt & turbinado sugar chocolate almonds. Aka the snack I COULD NOT STOP EATING. Have you ever tried them before? If so, you know the struggle.

almonds on parchment paper

almonds in a glass bowl of melted dark chocolate with a spoon

chocolate dipped almonds on parchment paper

Quality ingredients are key. Use pure chocolate (not chocolate chips– save them for your chocolate chip cookies instead!). I opted for bittersweet chocolate, but semi-sweet works just as well. If sweeter chocolate is more your style, milk or even white chocolate works too.

A helpful tool = this 3-piece dipping tool set. I use the 3-pronged tool for these to help lift the almonds out of the chocolate pool and shake off as much excess chocolate as I can. It helped me separate the almonds so I wasn’t left with chocolate almond clusters– rather, individual chocolate almonds.

The finishing touch is a sprinkle of sea salt and turbinado sugar (I use Sugar In The Raw). Any coarse sugar works! The nuts are wonderful simply coated in chocolate, but the light sprinkle of sugar & salt turns them up about 10 notches.

chocolate dipped almonds on parchment paper with sea salt on top

Dark chocolate sea salt almonds in a bowl

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Dark chocolate sea salt almonds in a bowl

Dark Chocolate Sea Salt Almonds

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 1 and 1/2 cups 1x
  • Category: Candy
  • Method: No Bake
  • Cuisine: American

Description

A chocolate treat to feel good about!


Ingredients

Scale
  • 6 ounces bittersweet or semi-sweet high quality chocolate
  • 1 and 1/2 cups whole almonds (raw and unsalted)
  • sea salt
  • turbinado sugar (or any coarse/raw sugar)

Instructions

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
  3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don’t want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
  4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!

Notes

  1. Make Ahead Instructions: Store chocolate covered almonds in the refrigerator for up to 4 weeks.
  2. For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.

Keywords: dark chocolate almonds, healthy chocolate almonds

Reader Questions and Reviews

  1. I made these tonight and they are amazing!  I made a double batch thinking I’d give some as gifts and have some for the family on Christmas but I’m seriously starting to doubt that they will make it that long

  2. I made these last night and can’t stop eating them; dinner, dessert, now breakfast! 

  3. I LOVE dark chocolate and sea salt.  I’m intrigued to try with the raw sugar too!  Do these have to be refrigerated? I would like to make for gifts and not sure what to tell my recipients??

    1. I like to refrigerate them. They’re so good cold!

  4. I made these and they are really good, but I used Ghirardelli chocolate and every time I pick one up it immediately melts on my hand.  Probably would be better with melting chocolates?  I let it set a long time too.  Really delicious though.

  5. Do you think dry roasted (salted) almonds that I purchased at Costco would work?

  6. Specifically what chocolate do you recommend? You said not chocolate chips, even something like the 60% cacao bittersweet? Love the Costco choc covered also but they are only ‘seasonal’ so would love to make these. Thanks.

    1. I love Ghirardelli or Baker’s brand semi-sweet or bittersweet chocolates.

  7. These look amazing!! I️ think I’ll try 85% dark chocolate. At least 70% dark chocolate is the heart healthiest. The higher the percentage the more flavonoid, anti-oxidant and anti-inflammatory 

  8. I would like to make these for Christmas gifts to mail…….will it hurt them not being refrigerated?

    1. Should be just fine, as long as they aren’t being shipped in extremely hot weather.

  9. I have Trader Joe’s pound plus milk chocolate imported from Belgium, can I make this recipe using this?

  10. How much sea salt do you use. I am weary of putting too much. I’ve made them twice but it still doesn’t seem like I am putting enough sea salt. What is the measurement?

    1. Hi Angie! The amount needed will depend on your tastes and the salt you’re using. You can definitely add more next time – hope you love them!

  11. So easy! I usually use the ghirardelli chocolate bars. We also love the chocolate almond clusters.

  12. Oh my! Way too good ! Thank you for this recipe, though. I plan to use cashews next time, but this is great as written with almonds.