Almond nuggets in dark chocolate are bites of almond pieces, seeds, and toasted coconut wrapped in homemade dark chocolate for a delicious and healthier way to enjoy chocolate.
If you have ever had Dark Chocolate Almond Nuggets from Inno Foods, you will love this recipe because it’s my copy-cat recipe. The ingredients in the packaged version is pretty healthy, but it’s also a simple list, so why not try to make them at home?
Recipe Highlights
- It’s an easy recipe to make with very little cooking involved.
- There are only 7 ingredients needed to make these almond nuggets
- It’s naturally sweetened with maple syrup.
Here is What You Will Need
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Raw Almonds (3/4 cup)
Raw Sunflower Seeds (1/4 cup)
Chia Seeds (1/4 cup)
Raw Pumpkin Seeds (1/2 cup)
Coconut Flakes (3/4 cup)
Coconut Oil (3/4 cup)
Cocoa Powder (3/4 cup)
Maple Syrup (4 tablespoons)
Sea Salt(1/2 teaspoon)
Parchment Paper
Saucepan
Baking Sheet or Silicone baking molds
Here is How to Make Dark Chocolate Almond Nuggets
Prepare: preheat the oven to 375 degrees, line a baking sheet with parchment paper and gather the ingredients.
Spread the almonds, seeds, and coconut flakes on a parchment-lined baking sheet.
Bake the nut and seed mixture for 5 to 8 minutes until they begin to turn golden brown. Remove them from the oven and let them cool off.
Melt the coconut oil in a saucepan over medium heat. Once the coconut oil melts, stir in the cocoa powder and the maple syrup.
Turn the heat off and continue to stir for a minute making sure the syrup dissolves and the mixutre is smooth.
Add the toasted nuts mixture and salt to the chocolate mixture in the pan and stir until everything is combined.
The mixture will be thick. At this point, you can drop the mixture into silicone baking cups or spread it out onto a baking pan that is about 8X8 in size.
At this point, you can drop the mixture into silicone baking cups
Or spread it out onto a baking pan that is about 8X8 in size.
Place the mixture into the refrigerator for at least an hour. Once the mixture is thoroughly chilled, break it into pieces or remove them from the cups.
Ingredient Notes and Substitutions
Raw Almonds – I use raw almonds and rough chop them in this recipe. You can also use sliced almonds that have not been toasted or your can leave the raw almonds whole.
Salt – An equal amount of kosher salt or pink Himalayan salt can be substituted for the sea salt. Even though it’s a small amount of salt, don’t leave it out, it really makes a difference in the flavor or the almond nuggets.
Syrup – An equal amount of honey or brown rice syrup will work in this recipe too.
Chocolate – You can substitute 10 ounces of dark chocolate (70 percent cocoa) and melt it in place of the cocoa powder, coconut oil and maple syrup in this recipe.
How to Store Dark Chocolate Almond Nuggets
Store the chocolate almond nuggets in the refrigerator in an airtight container for up to one-week or at room temperature, however, the chocolate may be a little bit soft.
Freeze them by arranging them on a baking sheet and placing them in the freezer. Once they are frozen remove them from the baking sheet and place them in a freezer-safe container for up to 6 months. Thaw them out in the refrigerator or enjoy them frozen.
Recipe Variations
Change up the Nuts and substitute the almonds for chopped walnuts, cashews, or macadamia nuts.
Change up the seeds and use any of your favorite seeds such as quinoa, sunflower, sesame.
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Almond Nuggets in Dark Chocolate
Almonds, seeds and coconut are wrapped in dark chocolate
Ingredients
- 3/4 cup roughly chopped raw almonds
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 1/2 cup pumpkin seeds
- 3/4 cup coconut flakes
- 3/4 cup coconut solid coconut oil
- 4 tablespoons maple syrup
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- Mix the Almonds and seeds together and spread them out onto a parchment-lined baking sheet. Bake them in the oven for 5 to 8 minutes until they begin to turn golden brown and remove them from the oven.
- Melt the coconut oil over medium heat and add the chocolate once it has melted, turn the heat off and stir in the syrup making sure the syrup dissolves into the chocolate mixture.
- Stir in the seeds and nuts and salt.
- Spread the mixture onto a parchment-lined baking sheet (you can reuse the sheet that you used to toast the nuts) or drop the mixture by spoonfuls into the silicone cups.
- Refrigerate for at least one hour.
Notes
Change up the Nuts and substitute the almonds for chopped walnuts, cashews, or macadamia nuts.
Change up the seeds and use any of your favorite seeds such as quinoa, sunflower, sesame.
Nutrition Information:
Yield: 12 Serving Size: 1 ounceAmount Per Serving: Calories: 170Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 317mgCarbohydrates: 14gFiber: 5gSugar: 4gProtein: 5g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
These look delicious! I’m making a similar chocolate almond nugget recipe for Valentine’s Day so I’ll make this alongside it to have both handy – never can have too much chocolate!
Will need to try – I love a little square of dark chocolate to satisfy my sweet tooth after dinner. These would be perfect for that!