Carob or Chocolate-Coated Almonds

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Carob Chocolate Coated Almonds

If you love Chocolate Coated Nuts like I do, but don’t like the health implications of eating an entire bowl of them in one sitting, this recipe is for you.

If chocolate nut ANYTHING is in front of me, I can barely keep from eating them. However, the traditional version is not the healthiest snack in the world.  In the past, when I was eating sugar, I would justify eating them by thinking about the health benefits of chocolate and almonds while snacking on something that was clearly not good for me.

Well, this recipe is such a help.   It is a real treat without all of the sugar and chocolate.  Just enough sweetener and carob or chocolate to make the almonds taste like a treat, without enough to detract from their health benefits.

Here is an ingredient list that is pretty typical for Chocolate-Coated Nuts:

Dark Chocolate (sugar, choc liquor, cocoa butter, lecithin, vanillin, corn syrup, Gum Arabic, confectioners glaze), almonds, (roasted in cottonseed and/or canola oil), cocoa

Not horrendous, but the sugar content is pretty high, and the oils are not a good quality for healthy living.

This way, when you make your own chocolate covered nuts, you can be in control of your ingredients and enjoy them without guilt.

For this recipe, you can either use a dehydrator or your oven on its lowest temperature setting. The oven temperature, however, will be too high to keep the almonds truly raw. If you don’t have a dehydrator, then I recommend trying the oven and then moving to a good dehydrator once you know you will use it.

I use mine all the time for everything from these Kale Chips to these Green Bean Chips and when I need to soak nuts.

Recipe Notes

  • You can substitute any healthy sweetener for the xylitol, but if using a liquid sweetener you should eliminate the touch of water and you may also need to use a different amount of sweetener if using a liquid, so read this post for helpful information on substituting sweeteners.
  • Raw chocolate powder or carob powder can be used instead of cocoa.
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Now for the Homemade Chocolate Almonds

So here is the recipe for Homemade Chocolate Almonds which will give you another great snack for you and your family:

Carob Chocolate Coated Almonds

Homemade Chocolate Almonds

Print Rate
Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Servings: 16
Calories: 119kcal



  • Soak the almonds overnight, covered with filtered water and with 1 teaspoon salt added to the water. Drain and air dry for approximately 1 hour. Melt coconut oil and mix all remaining ingredients in with it. Put nuts in a bowl and pour liquid mixture over them. Spread on cookie sheet or dehydrator tray and dry until no longer wet or sticky. (For this, set dehydrator at 125 degrees and oven at the lowest temperature.)
  • Store whatever almonds that are left in a container in the refrigerator.


Oh–if you are like our family, you will want to double or triple this recipe for Homemade Chocolate Almonds to keep them on hand!


Calories: 119kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 73mg | Potassium: 136mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 48mg | Iron: 1mg | Net Carbs: 2g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Leave a comment and let me know what you think!

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  1. Thank you! I’m new to soaking and dehydrating and didn’t know you could season in between. Would this work with other seasonings like pumpkin pie spice or cinnamon/sugar (Lankanto) coating? Savory might be fun too.

  2. Thanks for the carob coating tips, I’ll hopefully try them this weekend. The coop I’ve bought from has discontinued carob almonds so I’m on my own, thanks.

    1. Yes, I have tried almost all of my recipes w/ only stevia. It’s not as good but it can be done – walnuts would be great!

  3. thanks for the reply.
    the vanilla sounds lovely too! can’t wait to see the recipe 🙂 i’m only new to your website & i am loving all your recipes. thanks for sharing.

  4. Will these store ok out of the fridge? I think my dad would love these as a gift. Is it just a rancidity thing that u would keep in the fridge?

    1. Yes, they will be fine for awhile – just like regular almonds. I have a much better vanilla nut mix coming – gotta get a good photo though :).

  5. Well, I did try this, but I keep forgetting NOT to use honey for stuff that’s going to be dehydrated. It was a mess, even though I only used 2 T. I had to put it in the oven and bake it, therefore killing the whole idea of it! Next time, I’ll use sugar, maybe with a little egg white or bit of water.

    1. Hmmm… I would have thought the honey would have dehydrated. Did you try it? Hope it works next time for you!

      1. What happens when you put honey in the dehydrator? I just made these and now I’m wondering if its gonna be a nightmare!