These easy Vegan Mexican Chocolate Covered Almonds make a great gift for the holidays. To save time they can be made into clusters.
These Vegan Mexican Chocolate Covered Almonds could not be any easier. The hardest part is waiting for them to set.
You will understand when you taste the chocolate and clean out the bowl. They are irresistible!
I was inspired to make this vegan Mexican dessert because I really love my Vegan Mexican Hot Chocolate. If you love cinnamon in your coffee, you should try the hot chocolate and these chocolate covered almonds.
The spices make all the difference in the world. Another Mexican chocolate recipe is my Mexican Hot Chocolate Pudding.
Not only is there cinnamon, but there's nutmeg, and a hint of cayenne pepper as well.
I don't know about you, but I love making homemade gifts, and I love receiving them. These would make a great edible gift for the chocolate lover in your life.
So that they wouldn't stick together, I lifted each almond out of the chocolate one by one with tweezers. To make things easier, especially if you have more than one person to give these to, you could make them into clusters instead of individual pieces.
It's all in the presentation, and it depends on the look you are going for.
Another recipe to try is my Smoky Maple Glazed Walnuts recipe.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Almonds: I used raw almonds but you could use salted roasted almonds. Just skip the toasting the almonds step.
- Dark chocolate chips: For the sweet chocolaty flavor.
- Cinnamon and nutmeg: Add warm spice flavor.
- Cayenne pepper: Adds spice.
- Vanilla extract: Enhances the other flavors.
- Salt: Enhances flavors.
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- Put almonds in a skillet. Toast until fragrant. Let cool.
- Place a heatproof bowl over a saucepan with a couple of inches of water. Pour chocolate chips, vanilla extract, and spices into the bowl. Heat until melted, stirring constantly. Alternatively, you could microwave the chocolate chips in the microwave at 30 second intervals until melted.
- Pour almonds into the chocolate mixture. Stir so that they are coated.
- One by one pull out almonds with a tweezer or fork, keeping them from sticking to each other, and place them on parchment paper or foil. Place in the fridge to set. You can also keep the almonds in clusters if you like them stuck together.
- Store in the refrigerator.
These will last for 2-3 weeks in an airtight container in the fridge, and even longer if stored in the freezer.
📖 Variations / Additions
- Other nuts: roasted cashews, pecans, walnuts, peanuts
- Other spices: ginger, cardamom, allspice, chai spice mix, pumpkin pie spice
🎄 Other Holiday Recipes
These chocolate covered almonds with Mexican spices are a chocolate lover's dream. If you like a little spice, you'll love these!
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Vegan Mexican Chocolate Covered Almonds
- Toast almonds in a dry skillet over medium heat. Stir frequently until fragrant, about two to three minutes. Let cool.
- Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour dark chocolate chips in the bowl over medium heat. Add cinnamon, nutmeg, cayenne pepper, vanilla extract, and salt.
- Stirring constantly, heat chocolate mixture until smooth and melted. Turn off heat.
- Pour almonds in chocolate mixture and stir so that all the almonds are coated.
- With a tweezers, pull out each almond individually* and place on a parchment lined sheet pan, keeping almonds separated. You may need to reheat the chocolate if it starts to solidify.
- Place in the freezer or the fridge, depending upon how patient you are for the almonds to set. Store in the fridge.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.