Chocolate Covered Almonds

8 servings
Prep Time 15 minutes
Resting Time 20 minutes
Total Time 15 minutes

Chocolate Covered Almonds are sweet and salty, made with almonds coated in melted chocolate and topped with flaky sea salt, ready in no time at all!

We’re getting ready for Valentine’s Day with plenty of chocolate recipes, like these Chocolate Covered Strawberries, Chocolate Covered Graham Crackers, and Chocolate Covered Oreos!


Chocolate Covered Almonds are the PERFECT sweet, salty, and crunchy dessert or snack for Valentine’s Day, plus you only need 3 ingredients to make them. These almonds are incredibly easy to make, and you can give them out as gifts for the holiday in decorative plastic bags tied with red and white ribbons.
This recipe requires no baking and minimal ingredients, making it a totally kid-friendly holiday activity. You can use dark chocolate, milk chocolate, or even white chocolate to coat the almonds. You’ll never want to buy the store bought nuts again!


Chocolate covered almonds would last 2-3 weeks stored in an airtight container at room temperature. Store them with parchment paper between each layer, to keep the chocolate coating from sticking together.


You can freeze chocolate covered almonds for a few months, but keep in mind that when a chocolate coating like we’re using in this recipe is defrosted, it can form condensation. This means the almonds may not look as pretty once you take them out again. I would freeze them for my own snacking, but if I’m giving these nuts away or serving them at a party, I’ll make them fresh.


Place the almonds in a large bowl and drizzle with a tablespoon of honey. Stir to coat almonds, then lay them out on a baking sheet. Sift with cocoa powder to completely coat the almond, then stir around and coat the other side (you can use regular or dark chocolate cocoa powder).
Put them in the oven at 300 degrees F until roasted (10-15 minutes), then sprinkle with sea salt and serve as a snack or with desserts. If you want to make these sweeter, mix the cocoa powder with confectioners sugar, too.
Chocolate Sea Salt Almonds


  • Red or white sugar
  • Coconut flakes
  • Extra chocolate
  • Sprinkles
  • Powdered sugar



  • If you make dark chocolate covered almonds, drizzle with extra milk or white chocolate for decoration.
  • You can make this chocolate covered almonds recipe with chocolate chips, but they may not look as smooth as the chocolate disks would.
  • You can make this recipe with other nuts, like pecans, pistachios, or peanuts.
  • Make this recipe with roasted almonds for an even deeper flavor.
  • Coat the almonds in peanut butter before dipping them in chocolate, similar to how we do it for Puppy Chow!
  • Add a drop or two of coconut oil to the melted chocolate if you need to smooth it out.
  • Add some sugar to the salt to add more sweetness to the topping, or mix it with some cinnamon for a cinnamon sugar topping on dark chocolate covered almonds.

Almonds with Sea Salt and Chocolate

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Chocolate Covered Almonds

Chocolate Covered Almonds are sweet and salty, made with almonds coated in melted chocolate and topped with flaky sea salt, ready in no time at all!
Yield 8 servings
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Melt the chocolate in a microwave safe bowl in 30 second increments.
  • Dip the 4 almonds at a time with a slotted spoon, scrape most of the chocolate off the bottom of them and place onto parchment paper to harden and sprinkle sea salt over the top and allow the almonds to fully in the refrigerator.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 286kcal | Carbohydrates: 17g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 320mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10IU | Calcium: 88mg | Iron: 2.4mg

Chocolate Almonds with Sea Salt

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. what kind of almonds do you use – skinless or skin on? blanched, raw or roasted? salted or unsalted? thanks!!

    1. I used skinless almonds. It’s a personal taste on whether you’d like to use roasted or salted. Enjoy!