Salted Almond Dark Chocolate Bars
Rich dark chocolate, crunchy almonds and flaky sea salt come together in these Salted Almond Dark Chocolate Bars. You’ll never have to buy this chocolate bar again; with just 3 ingredients you can make them at home anytime your craving strikes.
If you’re looking for more homemade chocolate candy, be sure to check out some of my other favorites like Strawberry Chocolate Bars, Chocolate Covered Raisin Clusters, Dark Chocolate Raspberry Truffles With Cream Cheese, or Sea Salt Dark Chocolate Cashew Clusters.
A Quick Look At The Recipe
- Recipe Name: Salted Almond Dark Chocolate Bars
- Ready In: 15 minutes
- Makes: 4 chocolate bars
- Main Ingredients: dark chocolate, almonds, sea salt
- Flavor Profile: rich chocolate, salty almonds
- Dietary Info: vegan, gluten free, eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: Theo chocolate bar copycat recipe!
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Why You’ll Love This Recipe
- Copycat Recipe: If you’re a fan of Lake Champlain Organic Almonds & Sea Salt Dark Chocolate Bars or Theo Check Organic Salted Almond Dark Chocolate Bars, then you’ll love this copycat recipe.
- Vegan & Gluten Free: These homemade chocolate bars are naturally vegan and gluten free. They are a great allergy friendly dessert to serve as they are dairy free, egg free, and wheat free!
- Mindful Indulgence: This is a more mindful treat compared to cake or another more indulgent dessert. When you want a little something sweet but not too heavy, these homemade chocolate bars hit the spot!
- Save Money: If you’re a chocolate connoisseur, like me, you’ll save money by making your own versus buying them! This recipe only costs half of what these bars will run you at the store.
- 3 Ingredients: With just 3 simple ingredients, this is a simple dessert with bold flavor!
- Rich Chocolate: If you love chocolate, these are rich and decadent, just like Mexican Hot Chocolate Crinkle Cookies and Chewy Chocolate Espresso Cookies.
Ingredients
- Dark Chocolate: I use organic mini dark chocolate chips for ease as these have no stabilizers. You can also use a chopped up chocolate bar if you prefer. Just be sure the chocolate you are using is free of stabilizers (ingredients such as soy lecithin or sunflower lecithin) as this will hinder melting.
- Almonds: I use organic roasted and salted almonds for flavor. You can use raw if you prefer but the roasted almonds provide much more depth of flavor. You can also use other tree nuts such as pecans, cashews, hazelnuts, macadamia nuts, pistachios, or walnuts!
- Flaky Sea Salt: I top these homemade chocolate bars with a flaky sea salt.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips
- You can temper the chocolate if you want, but it’s not necessary. I really only temper chocolate when I’m gifting something. If it’s just for me then I skip this step because I’m lazy and I’m just going to eat it! Learn more at How to Temper Chocolate for Candy Making.
- Feel free to substitute the almonds for another kind of nut. Cashews, pecans, or peanuts would all be delicious options.
- You can also add seeds into these chocolate bars. Try pumpkin seeds, sesame seeds or sunflower seeds for added texture and flavor!
- I use dark chocolate, but you can also use milk chocolate or white chocolate too.
How to Make Salted Almond Dark Chocolate Bars
- Roughly chop the almonds. Add the chocolate molds to a baking sheet. I find it’s easiest to place the molds on a baking sheet so you can move them around easily.
- Add the chocolate to a heatproof mixing bowl. You can melt using a double boiler or doing 30 second intervals in the microwave, be sure to stir between each one to prevent burning.
If you want to temper the chocolate you can also do that.
- Add about three quarters of the almonds into the melted chocolate.
- Stir to combine completely.
- Add chopped almonds and a little sea salt to the chocolate bar molds first, this helps ensure you see almonds and salt on top of the chocolate bars.
- Transfer the chocolate to the molds. Sprinkle the tops with the remaining chopped almonds and add a sprinkle of flaky sea salt. Transfer the molds to the fridge or freezer to set.
- Once set, remove from the molds.
- Store in the fridge.
Salted Almond Dark Chocolate Bars FAQ’s
You do not have to temper the chocolate, it's totally optional. If you don't temper it, you will just want to store chocolate bars in the fridge so they do not sweat.
Yes, you can chop up a dark chocolate bar too, either works! I just love the mini dark chocolate chips as they are free of stabilizers and eliminates the chopping portion.
Chocolate will seize up or clump if any water gets into it. So, ensure you have a dry bowl. Also, if your heat is too high you can burn the chocolate. This is why stirring in between each 30 second interval when melting in the microwave is key as it will prevent the chocolate from burning. And, if you are using chocolate chips with stabilizers in them, this can hinder melting. Avoid ingredients like soy lecithin or sunflower lecithin if you are using chocolate chips for baking. It's best to use chocolate that is made for melting or that is free of stabilizers.
To make chocolate bars, you’ll need chocolate molds. But if you don’t have them, you can make bark instead and pour the melted chocolate onto a parchment paper lined baking sheet. Just break up the chocolate into pieces once it’s set. It will be just as tasty!
If you notice your chocolate bars turn white or have a light gray color running through them after stored, this is called chocolate bloom. This can happen when dramatic temperatures happen, or moisture or humidity get to the chocolate. This is why storing chocolate that has been tempered in a cool dry place is best. If you didn't temper, store in the fridge. Chocolate bloom is perfectly safe to eat, however you may notice the texture is not as smooth or the flavor is not as rich.
It’s best to wrap homemade chocolate in foil. If you temper the chocolate you can store at room temperature in your pantry. If you don’t temper you may want to store in the fridge. You can also freeze them if you want them to last even longer.
These will last for up to 3 months. If you want to store them even longer, you can store in the freezer for up to 6 months.
Better Than Store Bought Homemade Candy
By making your own candy at home you can save money and control the ingredients! If you're looking for more better than store bought recipes, check out some of my other favorites! Homemade Crunch Bars, Healthy Almond Joy Bars, Homemade Twix Bars, Vegan Dark Chocolate Mini Peanut Butter Cups, and Caramel Lollipops are all amazing candy recipes that have minimal organic ingredients compared to the originals! Give them a try!
More Homemade Chocolate Candy
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Salted Almond Dark Chocolate Bars
Equipment
- Digital Food Scale
- Heatproof Mixing Bowl
- Chocolate Bar Molds
- Half Sheet Pan
Ingredients
- 12 ounces mini dark chocolate chips
- 3 ounces roasted and salt almonds
- Flaky sea salt
Instructions
- Roughly chop the almonds.
- Add the chocolate molds to a baking sheet. I find it’s easiest to place the molds on a baking sheet so you can move them around easily.
- Add the chocolate to a heatproof mixing bowl. You can melt using a double boiler or doing 30 second intervals in the microwave, be sure to stir between each one to prevent burning. If you want to temper the chocolate you can also do that.
- Add about three quarters of the almonds into the melted chocolate.
- Stir to combine completely.
- Add chopped almonds and a little sea salt to the chocolate bar molds first, this helps ensure you see almonds and salt on top of the chocolate bars.
- Transfer the chocolate to the molds. Sprinkle the tops with the remaining chopped almonds and add a sprinkle of flaky sea salt. Transfer the molds to the fridge or freezer to set.
- Once set, remove from the molds.
- Store in the fridge.
Video
Notes
- You can temper the chocolate if you want, but it’s not necessary. I really only temper chocolate when I’m gifting something. If it’s just for me then I skip this step because I’m lazy and I’m just going to eat it! Learn more at How to Temper Chocolate for Candy Making.
- Feel free to substitute the almonds for another kind of nut. Cashews, pecans, or peanuts would all be delicious options.
- You can also add seeds into these chocolate bars. Try pumpkin seeds, sesame seeds or sunflower seeds for added texture and flavor!
- I use dark chocolate, but you can also use milk chocolate or white chocolate too.
- High Altitude — Follow the recipe as noted.
Nutrition
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So much better than store bought!
Yummy homemade chocolate bar. A special treat. Everyone loves it and wants more! Easy to customize with different add ins or toppings.