Chocolate Covered Almonds
Prep time
Cook time
Total time
Roasted almonds covered in milk chocolate and coated with cocoa powder.
Serves: 2 Cups (8 servings)
  • 2 cups almonds, raw
  • 4 oz. chocolate, milk or dark chopped
  • ⅓ cup unsweetened cocoa powder
  1. Preheat oven to 300 degrees F.
  2. Line a baking sheet with parchment paper and roast the almonds for 15 minutes, flipping half way through.
  3. In a microwave safe bowl, add chocolate and microwave in 30 second intervals, stirring in between until chocolate is melted, it took me one minute. Be careful not to burn the chocolate. You could also melt the chocolate in a double boiler, by adding a little water to a pot and adding a glass bowl to the top of the pot, make sure it doesn't touch the water. Melt chocolate, stirring constantly.
  4. Add almonds into melted chocolate and mix until all the almonds are coated in chocolate.
  5. In a medium bowl add cocoa powder; add a handful of the chocolate covered almonds at a time; mix until all of the almonds are covered in cocoa powder. Shake off the excess cocoa powder. I did this by picking up the almonds and bouncing it from my one hand to the other, then placing back onto parchment paper. Do the same to remaining almonds. Please note: do not cover all of the almonds with the cocoa powder at the same time, or you will end up with a big chocolate mess (Trust me!!).
  6. Let the almonds air dry. Store the chocolate covered almonds in a seal tight container at room temperature for up to a month.
Calories per ¼ cup - 245, Fat: 19.1, Cholesterol: 1.9, Sodium: 10.4, Potassium: 54.1, Carbs: 11.5, Fiber: 4.6, Sugar: 8.9, Protein: 7.5
Nutrition Information
Serving size: ¼ Cup
Recipe by Peanut Butter and Peppers at