These easy Vegan Mexican Chocolate Covered Almonds make a great gift for the holidays! They can also be made into clusters!
I have been on a dessert making kick for the holidays. These Vegan Mexican Chocolate Covered Almonds are about the third easy dessert recipe I’ve made recently.
My last dessert was a 2 Ingredient Vegan Peanut Butter Fudge. In that post I explained that the main reason I am making easy recipes is because I broke my ankle about six weeks ago and everything takes me a lot longer.
I have been in a wheelchair, which my house is not set up for. To make things easier, I have been creating simple recipes, and photographing them inside instead of outside, which is what I usually do.
I only made two recipes in the first five weeks after my accident. Luckily I had several months worth of recipes waiting to be posted, but not creating recipes was driving me crazy. So now at about week six, I am all about making things in the kitchen.
These chocolate covered almonds could not be any easier. To make them, you first toast raw almonds for a couple of minutes. Then, you heat the chocolate in a makeshift double boiler with some spices. Next, you pour the almonds in the chocolate mixture and place them on a piece of parchment in the fridge to cool and set.
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!
It’s All In The Spices
I was inspired to make these Vegan Mexican Chocolate Covered Almonds 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.
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.
I love the bulk section of the grocery store. Not only is it cheaper and better for the environment because you aren’t paying for all that packaging, but you can buy as little or as much as you want.
One treat I like to buy when I shop in the bulk section is chocolate covered almonds. The only thing is, they don’t have Mexican flavored chocolate covered almonds. Good thing I have a recipe now!
These easy Vegan Mexican Chocolate Covered Almonds make a great gift for the holidays! They can also be made into clusters! Click To Tweet
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Vegan Mexican Chocolate Covered Almonds
- 1 1/2 cups raw almonds
- 9 ounces dark chocolate chips (1 1/4 cup)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- large pinch cayenne pepper
- 1 teaspoon vanilla extract
- 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, and vanilla extract.
- 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: Alternatively, you could use a spoon and lift out clusters of almonds if you don’t mind them being stuck together.