Dark Chocolate Sea Salt Almonds

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). 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
  • Category: Candy
  • Method: No Bake
  • Cuisine: American

Description

A chocolate treat to feel good about!


Ingredients

  • 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