Almond Nuggets in Dark Chocolate

Anne Lawton
by Anne Lawton
12 ounces
15 min

These almond nuggets are a copycat version of Inno Food's dark chocolate almond nuggets. It takes just a few ingredients to make this delicious and healthier way to enjoy chocolate.

Recipe Highlights

  • It's an easy recipe to make with very little cooking involved
  • Homemade almond nuggets are healthier and made with naturally sweet maple syrup instead of sugar.
  • You only need seven ingredients to make this recipe.

Dark chocolate almond nuggets can be made in individual cups or spread into a pan and broken into pieces once the chocolate has hardened.

Store them in the refrigerator in an airtight container for up to a week.

Freeze them for later. Arrange the almond nuggets on a baking sheet and place them in the freezer. Once they are frozen, remove them from the baking sheet and store them in a freezer-safe container.

Dark chocolate almond nuggets

Dark chocolate almond nuggets in a pan; once the chocolate hardens, break it into pieces.

Dark Chocolate Almond Bites in individual cups ready for the refrigerator.

Almond Nuggets in Dark Chocolate
Recipe details
  • 12  ounces
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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Dark Chocolate Almond Nuggets
  • ¾ cup roughly chopped raw almonds
  • ¼ cup sunflower seeds
  • ¼ cup chia seeds
  • ½ cup pumpkin seeds
  • ¾ cup coconut flakes
  • ¾ cup coconut solid coconut oil
  • 4 tablespoons maple syrup
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon sea salt
Here's How to Make Dark Chocolate Almond Nuggets
Preheat the oven to 375 and line a baking sheet with parchment paper.
Mix the Almonds and seeds together and spread them out onto a parchment-lined baking sheet. Bake them in the oven for 5 to 8 minutes until they begin to turn golden brown and remove them from the oven.
Melt the coconut oil over medium heat and add the chocolate once it has melted, turn the heat off and stir in the syrup making sure the syrup dissolves into the chocolate mixture.
Stir in the seeds and nuts and salt.
Spread the mixture onto a parchment-lined baking sheet (you can reuse the sheet that you used to toast the nuts) or drop the mixture by spoonfuls into the silicone cups.
Refrigerate for at least one hour.
  • 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.
Anne Lawton
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