These chocolate covered almond clusters are super easy to make with a few ingredients. They come together in less than 30 minutes!
3 Ingredient Chocolate Covered Almond Clusters
My sweet tooth has really changed over the years, and instead of the sickly sweet creme eggs I used to fall for, I now prefer a mix of sweet and savory for a treat.
These chocolate covered almond clusters fit the bill exactly, with whole creamy almonds smothered in melted chocolate and topped with a sprinkle of sea salt.
The best kind of chocolatey treat around if you ask me!
The best thing is that a big batch can be made and stored in the fridge or freezer for snacking happiness all week long.
Notes About This Recipe
- Chocolate: feel free to use whatever chocolate you prefer. I prefer dark chocolate (and using it also prevents the hubby and kids from eating them all), however, milk chocolate, white chocolate, sugar-free stevia-sweetened chocolate or a keto chocolate brand would work just as well.
- Almonds: I used unsalted almonds because the sea salt adds enough saltiness for me. However, if you like things a touch saltier, salted almonds would be just fine.
- Salt: be sure to sprinkle some salt on the chocolate before it sets so that it sticks to the top of the almond cluster.
- Substitutions: you can swap out the almonds for another favorite nut or even some dried berries if preferred (wild blueberries are amazing paired with dark chocolate).
- Cool: the clusters need to be placed in the fridge to set. If they are left on the bench then they will remain tacky unless the room is quite cool. They can also be placed in the freezer to harden if you are in a hurry.
- Store: these clusters will keep in an airtight container in a cool area for about a week. They will keep in the fridge for a month, or the freezer for about 2-3 months if stored in an airtight container.
- Size: you can make bigger clusters if preferred. I just found the 1-inch cookie scoop to make the perfect size.
What Is An Almond Cluster
Chocolate covered almond delights are a super simple, but delicious, chocolatey treat. Whole almonds are covered in melted chocolate and topped with a sprinkle of sea salt.
Once they have had time to set, the chocolate solidifies, and the cluster becomes crunchy and creamy all at the same time.
They make the perfect afternoon pick-me-up.
How Do You Assemble The Chocolate Clusters?
Simply line a baking sheet or another moveable flat surface with parchment paper or a silicone baking sheet.
Pop the chocolate chips into a medium mixing bowl, and microwave for about 2 minutes, pausing every 30 seconds to stir. Once the mixture is smooth and creamy, it is ready.
Add the almonds to the mixing bowl and fold them in until they’re fully coated in the melted chocolate.
Using a 1-inch cookie scoop, fill the scoop until it is full and empty the chocolate almond mixture onto the prepared sheet.
Repeat until all the mixture has been used.
Immediately sprinkle each cluster with a bit of sea salt and pop it all into the fridge for about 20 minutes, until set.
Frequently Asked Questions
They can if the room is not too hot. Treat them as you would any chocolate bar.
Yes. You can use any nut you prefer. Be mindful of whether the nuts are salted or not, as this can change the flavor of the treat completely.
If you try these and love them, I would really appreciate it if you left a comment below the recipe card, or added a 5-star rating to the card itself.
3 Ingredient Chocolate Covered Almond Clusters
- Large Baking Sheet or Flat Surface
- 1-Inch Cookie Scoop
- Medium Mixing Bowl
- 1 Bag semi-sweet chocolate chips 12 ounces/350g
- 2 ⅓ cups salted or unsalted almonds
- pinch coarse sea salt
- Line a baking sheet or another moveable flat surface with parchment paper.
- Add the chocolate chips to a medium mixing bowl and microwave for 2 minutes, pausing every 30 seconds to stir. Microwave until the mixture is smooth and creamy when stirred.1 Bag semi-sweet chocolate chips
- Add the almonds to the mixing bowl and fold them in until they’re fully coated.2 ⅓ cups salted or unsalted almonds
- Using a 1-inch cookie scoop, fill the scoop until perfectly full and place on the prepared sheet.
- Repeat until all the mixture has been used.
- Immediately sprinkle each cluster with a bit of sea salt.pinch coarse sea salt
- Place in the fridge for 20 minutes or until set. Enjoy!
- If you leave the clusters out of the fridge, they will definitely need a cooler room to harden. If not, they will remain tacky or melt.
- I tend to use the freezer if I’m in a hurry.
- These will keep in an airtight container in a cool area for about a week. They will keep in the fridge for a month, in an airtight container. They will keep up to 2-3 months when stored in the same manner in the freezer.
- You can swap out the almonds for another favorite nut or dried fruit.
- Use whatever type of chocolate is preferred. I use semi-sweet, but dark chocolate, milk chocolate, or white chocolate would work just as well.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.