Salted Chocolate Almond Clusters are the perfect last minute treat! Though I’ve made what seems like hundreds of desserts this month I’m never tired of chocolate! I’ve actually made two batches of these this month and I just break off a few pieces of almonds from the clusters throughout the day, they’re kind of a dangerous thing. Buuut they’re made up of about 50% almonds so that makes them half healthy right?
Chocolate Almond Clusters
I know these aren’t really healthy but that’s beyond the point right now. They are just so worth every calorie and they are one of the tastiest, easiest, quickest treats you’ll ever make!
Just three simple ingredients is all it takes:
- Unsalted whole almonds
- Sea Salt
Of course you don’t really need a recipe for this but sometimes it’s nice to know what ratios work. I found I liked the ratio of 1 cups almonds per 5 oz. of chocolate, and I like the dark chocolate and milk chocolate almond combo so I did a batch of each.
Perfect Lazy Holiday Treat!
If you don’t like to bake then these are the treat you should definitely make for those Christmas and New Years parties coming right up.
They’re are a win all around – they’re easy breezy to make and ready to eat in no time, anyone could make them and everyone will love them!
It’s a no brainer, they’re chocolate. All I want for Christmas is a big big box chuck full of these to get me through the year :). Wouldn’t that be dreamy?
MERRY CHRISTMAS everyone!! I hope you all have such a fun, relaxing, happy weekend!
More Tasty Treats You’ll Love
Salted Chocolate Almond Clusters
The easiest treat you'll ever make! Just melt chocolate, toss with almonds and sprinkle with salt. Perfect for gifting or a midday treat. No one can resist these delicious nutty chocolate mounds!
- 1 cups raw almonds
- 5 oz. milk chocolate or dark chocolate, chopped*
- Coarse of flaked sea salt
Melt chocolate: Place chocolate in a medium microwave safe bowl (large enough to mix in almonds as well later on). Melt in microwave in 20 second intervals on 50% power and stir well between intervals until melted and smooth.
Toss with almonds: Add almonds and stir with a spatula until evenly coated.
Drop into small mounds and dust with salt: Drop by the spoonful (about 2 Tbsp each) onto a baking sheet lined with parchment paper then sprinkle lightly with sea salt.
Let solidify: Let set at room temperature or transfer to refrigerator to set quicker. Store in an airtight container at room temperature.
*I used Cadbury milk chocolate and Ghirardelli semi-sweet chocolate. Any good quality brand will work great here.