Robin’s Egg Chocolate Covered Almonds
These robin’s egg chocolate-covered almonds are the perfect easy treat for spring! They’re made with dairy-free chocolate and are naturally dyed.
Why you’ll love these robin’s egg almonds
I’m all about cute, colorful, and fun food year-round, but especially during the spring! It’s so fun to make recipes like my jello deviled eggs, and homemade peeps, but I wanted something even easier. When I saw my friend Crowded Kitchen make robin’s egg resses eggs last year, I was so inspired by the gorgeous color! So I thought… how about I try a similar method with almonds? Here’s why you’re going to love it…
- Quick and easy! No cooking required!
- Vibrant color without the food dye. You’ll get the perfect color from blue spirulina.
- Gluten and dairy-free. This recipe uses dairy-free white chocolate as an alternative.
Table of Contents
Ingredients for Robin’s Egg Chocolate Covered Almonds
See the recipe card below for full information on ingredients and quantities.
- White Chocolate. Make sure you use a dairy-free white chocolate!
- Almonds. I use raw almonds!
- Blue Spirulina. This gives the robin’s eggs the blue color!
- Cocoa powder & water. This is how you’ll add the brown speckles.
How to Make Robin’s Egg Chocolate Covered Almonds
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Melt the chocolate and then add blue spirulina. Pour the almond into the mixture.
Step Two. Stir to coat. Then dip in cocoa powder water mixture to create speckles of brown.
Step Three. Transfer to the fridge to set. Enjoy!
Other Easter Dessert Recipes to Try…
If you tried these Robins Egg Chocolate Covered Almonds or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Robins Egg Chocolate Covered Almonds
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Ingredients
- ½ cup dairy free white chocolate
- 2 tsp coconut oil
- ¼ tsp blue spirulina
- ½ cup almonds
- 1 tbsp cocoa powder
- 1 tbsp water
Instructions
- To melt the chocolate, using a double boiler method, melt the chocolate chips and coconut oil together, stirring until melted and well incorporated. Alternatively, you can also melt in the microwave in 20 second increments, stirring every 20 seconds until melted.
- Add the blue spirulina and mix well. Add more of a richer blue color is desired.
- Pour the almonds into the melted chocolate and stir to coat.
- Line a large plate with parchment paper. Using a fork carefully transfer the coated almonds to lined plate.
- Whisk the cocoa powder and water in a small bowl. Using a tool with fine bristles (like a basting brush or a thin bottle cleaner) dip it in the chocolate and gently flick over the almonds to create small speckles of brown.
- Transfer to the fridge and allow to set for about an hour. Keep chilled!
