Almond Nuggets in Dark Chocolate

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.

You Might Also Like These Recipes

• Savory Granola
• Coconut Clusters
• Dark Chocolate Almond Bites
• Homemade Chocolate Bark with Cranberries and Almonds
• Cashew Clusters

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