Vegan Chocolate Covered Almonds

Vegan Chocolate almonds, coconut flakes, and chopped dark chocolate on wooden board for vegan baking.

Course: Dessert, holiday, party food, Snack

Cuisine: American

Diet: Vegan

Keyword: vegan chocolate almonds

Prep Time: 15

Cook Time: 4

cooling and setting: 2

Total Time: 2 19

Servings:

Calories: 369kcal

Author: Cindy Rainey

Softly crackling almonds coated in rich dark chocolate — these Vegan Chocolate Covered Almonds are the ultimate sweet-meets-salty snack. Each bite is perfectly crunchy, with just enough sweetness to make you close your eyes and smile. Whether you’re gifting them, setting them out for guests, or sneaking a handful after dinner, this recipe hits that rare balance of indulgence and simplicity.

Print Recipe

Ingredients

2 cups natural almonds
2 Tablespoons maple syrup
1 Tablespoon coconut oil refined
1 teaspoon vanilla extract
¼ teaspoon salt
10 ounces vegan chocolate or chocolate chips
Optional: flaky sea salt to sprinkle

Instructions

In a medium sauce pan, combine maple syrup, coconut oil, salt, and vanilla extract. Bring to a simmer over medium heat, stirring gently until everything is well mixed and just bubbling.
Add in the almonds, stirring to coat completely. Reduce heat to medium low and continue cooking and stirring frequently until syrup is mostly cooked down and coating the nuts (very little to none dripping to the bottom of the pot between stirs) about 4 minutes.
Spread nuts on to a parchment lined baking sheet, separating the nuts as much as possible so they do not stick together. Allow to cool for about 15 minutes.
Either use vegan chocolate chips, or, alternatively, chop your chocolate very fine. Microwave starting with 30 second increments until it starts to melt. Then go to 15 second increments. Stir after each time.
If you are using vegan chocolate chips then Place chopped chocolate in a heat proof bowl over a pot of simmering water until mostly melted. Remove from heat and stir until smooth.
Coat the candied almonds in chocolate. You can add a large number to the bowl, stir to coat, and retrieve them individually with a fork. Place back on the parchment to set. Alternatively, make chocolate covered nut clusters (see blog post) - it's actually easier to do that!
Optional: Before the chocolate sets, sprinkle on a small amount of flaky sea salt.
Once chocolate is completely hard, nuts can be stored at room temperature in an airtight container for up to one week...it they last that long!

Notes

If using raw almonds:
Preheat oven to 350° F/175C. Line a baking sheet with parchment.
Spread the almonds in an even layer on the sheet. Bake for 7-10 minutes until the skins are starting to crack and the nuts are fragrant.
Remove from oven and allow to cool. Continue with the recipe.

If you don't want to microwave, you can alternatively place chopped chocolate/chips in a heat proof bowl over a pot of simmering water until mostly melted. Remove from heat and stir until smooth.

If you'd like to make nut clusters rather than the individually coated nuts, see the blog post for photos and examples. It's honestly much easier to do it this way though if you have the patience for it, the individual nuts are better in my opinion.

Making the clusters/dipping the nuts is included in the prep time.

Cooling/setting time includes the time to cool the nuts before dipping and after dipping. Some chocolate might take a little longer to set and harden.

Nutrition