These vegan chocolate covered almond clusters need just 2 ingredients and are the perfect treat when craving something sweet!
When you first go to a dairy free, plant based, or vegan diet, sometimes it’s hard to even know where to start. Especially when it comes to desserts or treats. These vegan chocolate covered almond clusters are where you do.
The thing I think I might love most about this treat is that not only is it so simple but it shows us that we don’t have to complicate this new way of living.
That we can have things that we love and that seem indulgent without having to do much work is such an eye opening experience.
These vegan chocolate covered almond clusters are so so good and so easy to make, even kids can do it.
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What ingredients do you need to make vegan chocolate covered almond clusters?
You only need two ingredients for this recipe. I’m sure by the title you can guess them, right?
- vegan chocolate
- salt flakes, optional
That’s it. Literally. You are well on your way to something delicious with just those two things.
Full amounts listed in printable recipe card below.
Can these be flavored?
In most parts of the world, flavored vegan chocolate still isn’t a thing. However, you could get totally creative here.
When melting your chocolate add a few drops of an extract to flavor the chocolate. Maybe you do orange or mint, maybe rum or raspberry.
Whatever you decide, you could get really creative.
Since the recipe doesn’t make a ton at a time, you literally just need a few drops. Before adding the almond to the chocolate, just give a taste and adjust until you have the flavor you want.
How do you make vegan chocolate covered almond clusters?
First you start by melting your chocolate. You can use either a microwave to melt or a double broiler method.
Once your chocolate is melted, add in the almonds and stir until everything is coated well.
Then, drop spoonfuls onto a wax lined baking sheet until no almonds remain.
Place in the fridge or freezer until hardened, about 30 minutes in the fridge, less in the freezer.
Once hardened store in an air tight container. Lasts 1-2 weeks.
Can I use other nuts?
Absolutely! Feel free to use cashews or peanuts, or anything else that you may want to swap.
Can I prep these ahead of time?
Yes! These should be stored in an air tight container. They can be stored in either the fridge or the counter. They will last at least a week, sometimes longer.
Can I make these Top 8 Allergen Free?
We always included this question is our post. We are using Enjoy Life chocolate so it’s Top 8 Allergen Free already.
Obviously, we are using almonds, so there is an allergen.
However, we hope that this inspires you to do chocolate covered something else. We already are in works for more allergen free ideas.
WHAT OTHER VEGAN CHOCOLATE DESSERT RECIPES SHOULD I TRY?
If you are a chocolate lover, then you are likely always looking for more ideas.
Here’s some more vegan recipes with chocolate that you should try:
- Incredible Vegan Chocolate Cake or Vegan Chocolate Cupcakes
- Vegan Chocolate Pudding
- Vegan Chocolate Mousse
- No Churn Vegan Chocolate Ice Cream
- Vegan Triple Chocolate Cookies
- Easy 30 Minute Vegan Chocolate Donuts
- The Best Vegan Chocolate Cinnamon Rolls
- Vegan Chocolate Oatmeal Cookies
- Vegan Chocolate Bark
Pin these vegan chocolate covered almond clusters for later:
Vegan Chocolate Covered Almond Clusters
- 8 oz
- 1 ¾-2 cups almonds
Salt flakes, optional
- Melt chocolate using microwave or a double broiler method.
- Once chocolate is melted, add in the almonds and stir until everything is coated well.
- Drop spoonfuls onto a wax lined baking sheet until no almonds remain.
- Place in the fridge or freezer until hardened, about 30 minutes in the fridge, less in the freezer.
- Once hardened store in an air tight container. Lasts 1-2 weeks.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
These were ridiculously easy to make and really good! Thanks for sharing your recipe!
So happy to hear you loved them!
Should the almonds be raw, roasted or does it matter?
We use raw, but either would work