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Chocolate Covered Almonds in the air fryer

By: Urvi Dalal

8 September 2026 at 07:05

You won’t believe how easy and hassle-free it is to make Chocolate Covered Almonds in the air fryer. All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever!

These chocolate covered almonds might look fancy and complicated, but trust me, they are a breeze to make. Especially if you have an air fryer. It calls for zero prep, only a couple of ingredients, just one container, and then the air fryer does most of the work for you. We roast the almonds in the air fryer, melt the chocolate in there, and then use the same container to coat them too. Sounds easy-peasy, right?

This recipe is super customisable too! You can use whatever chocolate and nuts you like and have or throw in some add-ins for a different flavor. Plus, you can make one big batch of these chocolate coated almonds and eat them for a long time, because they basically stay well forever! So let’s find out how to make them!

jump to section: Chocolate almonds

Ingredients for Chocolate Covered Almonds

Chocolate bar: I have used half a bar of dark chocolate and half a bar of milk chocolate, but you can use full dark or milk based on how your preference

Nuts: I have used almonds for this recipe, but you can use any nut of your choice

Cocoa powder: I have used sugar-free cocoa powder for an intense chocolate flavor, but you can use whatever you have available.

Sugar: This is optional, but I would recommend using a little for balance, especially if you’re using only dark chocolate

Frequently Asked Questions

Can I use only milk chocolate for this recipe?

Yes, why not! Milk chocolate, white chocolate, dark chocolate, spiked chocolate, flavored chocolate, half and half like I have, or a mix of different chocolates, whatever you have and like works in this recipe.

Can I make these chocolate coated almonds without an air fryer?

Yes, you can make this recipe on the stove top as well, but it takes a little more effort. Start by dry roasting the almonds until slightly brown. Then melt the chocolate on a double boiler until it’s smooth and creamy. Follow the rest of the recipe as is for an easy chocolate covered almonds recipe on the stovetop.

Can I make this recipe using another type of nut?

Of course! You can use cashews, pecan nuts, peanuts, macadamia, walnuts, or a mix of all of them. This recipe is very customisable and forgiving. Use whatever you have and like, it all tastes amazing!!

Richa’s Top Tips

Melting chocolate: If your chocolate is not becoming very smooth when melting, stir in a drop or two of coconut oil to the melted chocolate.
Adjust the sugar: We prefer the slight bitterness of dark chocolate, but you can increase or reduce the quantity of sugar in your cocoa powder depending on how sweet you like your chocolate coated almonds.
Add cocoa powder in batches: Adding the entire quantity of cocoa powder at once leads to clamping and uneven coating. So add in a little at a time, shake, and repeat for the most evenly coated choco almonds.

Storage Tips

Countertop/Room temperature: These chocolate almonds keep well in an airtight container on the countertop (away from humidity, heat, and direct sunlight) for 2-3 days.
Fridge: If you are making a larger batch and won’t be able to finish quickly, store these chocolate covered almonds in the fridge for up to 2 weeks.
Freeze: These choco almonds are super freezer friendly and stay good for months.

Customisation Ideas

Add some spice: Mix some cayenne pepper or red chilli powder into the chocolate for hint of spicy, smoky flavor
Make it citrusy: Fold in a tablespoon of lemon or orange zest for a bright, citrusy flavor. A little goes a long way here
Sprinkle sea salt: For a sweet and salty flavor, sprinkle a pinch of sea salt before the chocolate covered almonds harden
Coffee flavored: Add a teaspoon or two of instant coffee powder mixed with hot water to deepen the flavor of chocolate.

a person holding one chocolate covered almond to showcase its color and texture

This chocolate almond recipe in the air fryer is a fun, mess-free way to make an addictive snack in no time. It’s a clean, healthy snack (when eaten in moderation), and my kids absolutely love it!

If you make this chocolate covered almonds recipe, don’t forget to DM the pictures @my_foodstory. Happy cooking!

Watch Chocolate Almonds Recipe Video

Chocolate Covered Almonds | Chocolate Almonds

Making chocolate covered almonds in your air fryer is sooo easy and hassle-free! All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever!

Course Desserts, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Cook Time 10 minutes

Total Time 10 minutes

Servings 6 servings

Calories 228kcal

Author Richa

Equipment

1 Air Fryer

Ingredients

175 grams almonds approx. 1¼ cups
35 grams milk chocolate
35 grams dark chocolate
1 tablespoon sugar
30 grams cocoa powder

Instructions

Take almonds in an air fryer safe container and air fry at 180C for 6 minutes till it’s mildly roasted. Use the container which has a lid.
Place chocolate on top of the roasted almonds and air fry at 150C for 3 minutes. Add sugar, mix the chocolate, sugar and almonds with a spatula till all the almonds are coated well with chocolate. Set aside to cool.
Once it’s completely cool, add ⅓ quantity (10 grams) of cocoa powder, cover the container with the lid and shake well to coat the almonds. Open the lid, add another ⅓ quantity (10 grams) of the cocoa powder and repeat the same process. Add the remaining ⅓ quantity (10 grams) of cocoa powder and shake well to coat all the almonds. cocoa powder is added in 3 parts to ensure even coating of the almonds, if you add the cocoa powder all at once, it tends to clump at some places and does not taste good.

Video

Nutrition

This article was researched and written by Urvi Dalal.

The post Chocolate Covered Almonds in the air fryer appeared first on My Food Story.

One-Bowl Chocolate Cake (Simple Chocolate Cake Recipe)

My Food Story

By: Richa

28 July 2026 at 08:02

This is the lushest one-bowl chocolate cake recipe I’ve tested – it’s moist, rich and SO SO chocolatey. And it keeps for days (if you can stop yourself from finishing it right away)!

an image of the whole chocolate cake decorated with frosting and crushed nuts

This chocolate cake recipe is hands down THE BEST!It’s one of those fab recipes that’s ridiculously simple because everything gets mixed together in one bowl. Yet it gives you a cake that stays super moist for up to FIVE DAYS! In fact, this simple chocolate cake tastes like it’s freshly baked even days later. Better still, you can make it in both the oven and the air fryer.

Whether you’re baking for a birthday party, packing a treat for the kids’ tiffins, satisfying a random chocolate craving, or just looking for something to enjoy with your evening chai, this cake always delivers. I’ve made it more times than I can count and it’s been a huge hit every single time, especially with that delicious buttercream frosting. So if you’re after an easy, reliable chocolate cake recipe, this is one you’ll definitely want to bookmark!

jump to section: Chocolate Cake

Chocolate Cake Ingredients

ingredient shot for one bowl chocolate cake

This is one of those recipes where I wouldn’t recommend any substitutes. It’s this proportion and combination of ingredients that create the moist texture that we want in a world-class chocolate cake.

All Purpose Flour (Maida) – the base of our cake. I don’t recommend subbing this for atta or gluten free flour since that will affect the texture. Maida keeps our cake light, bouncy, and moist.
Cocoa Powder – this is a chocolate cake, after all!
Sugar – I use granulated white sugar but you can also use caster sugar or brown sugar here
Oil – this ensures our cake stays moist for longer, any neutral flavored oil like canola, sunflower, rice bran works
Curd – my secret ingredient! I find that the combination of oil, curd, and egg in a cake batter results in an extra moist texture which is what we want.
Egg – for texture and binding. I don’t recommend subbing for a flax egg or making it eggless
Hot Black Coffee – an espresso shot or just brewed instant coffee works super well here. Coffee enhances the flavour of the cocoa powder and makes this cake super chocolatey and yum. Don’t add plain coffee powder as the liquid from the brewed coffee helps bring the batter together
Salt – just a pinch
Baking Powder + Soda – so our cake rises!

Note: the batter will be runny – that’s what we want! Don’t worry about this. Once baked, it’ll be just perfect.

How to make One-bowl chocolate cake:

Here’s a step-by-step guide on how to make the one-bowl chocolate cake:

Step by step picture collage showing how to make chocolate cake

1. Add all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt to a bowl. Whisk together until combined.

2. Add vanilla extract, egg, oil and curd. Whisk well until combined, about 1-2 minutes. Scrape the sides of the bowl.

3. Pour in hot coffee.

4. Give it another mix till it’s a smooth, runny batter.

5. Pour the batter into lined and greased 6 inch cake mould.

6. Bake at 180C in a preheated oven for 30-40 minutes or till a skewer inserted into the centre comes out clean.

7. Allow it to cool for 15 minutes. Demould, remove the parchment paper and transfer to a wire rack.

8. Allow it to cool completely before serving or frosting.

I like serving mine with a quick chocolate buttercream frosting but this also works great on its own or with a layer of Nutella and chopped berries on top.

Frequently Asked Questions

1. Is there any difference in baking this cake in the air fryer vs the oven?

The oven will have a longer preheat time, although I recommend that you preheat your air fryer for a couple minutes as well. We want to bake our cake until a knife comes out clean. The overall baking time range is 30-40 mins.

2. Can I sub curd for Greek yogurt?

Yes, these can be substituted 1:1 easily. Just use non sweetened, non flavored greek yogurt.

Can I skip the coffee?

Yes. The coffee doesn’t make the cake taste like coffee. It simply enhances the chocolate flavour.

Can I make this cake without eggs?

This recipe has only been tested with an egg, so I can’t guarantee the same texture with an egg substitute.

Can I double this recipe?

Yes. You can double the recipe and bake it in a larger cake tin. Keep in mind that the baking time will increase, so start checking for doneness after about 40 minutes.

Richa’s Top Tips

Don’t overmix the batter. Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can make the cake dense.
Scrape the bowl before adding the coffee. This ensures there aren’t any pockets of dry flour hiding at the bottom or sides.
Measure the flour correctly. Spoon the flour into your measuring cup and level it off instead of scooping directly from the container. Too much flour can make the cake dry.
Don’t worry about the thin batter. The batter will be quite runny after adding the coffee, and that’s exactly how it should be.
Cool the cake completely before frosting. Even if it feels only slightly warm, frosting can melt and slide off.

Storage Tips

At room temperature: Store the cake in an airtight container for up to 2 days.
In the refrigerator: Keep it in an airtight container for up to 5 days. And before serving, let it sit at room temperature for 20-30 minutes for the best texture.
To freeze: Wrap the completely cooled cake (whole or in slices) tightly in cling film followed by foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
If frosting the cake later: Wrap the cooled cake tightly and store it at room temperature or in the fridge until you’re ready to frost. This helps keep it moist and prevents it from drying out.

a slice of the one bowl chocolate cake served on a white dish with a spoon

I think we all need our hands on a fool-proof simple chocolate cake recipe when those sweet tooth cravings come up. Trust me, this is THAT recipe! And if you want to an activity to do with the kiddos, baking this cake is also perfect for that.

Watch This Simple Chocolate Cake Recipe Video

One-Bowl Chocolate Cake

This one-bowl chocolate cake uses everyday ingredients and stays moist for days!

Course Desserts

Cuisine American, Continental

Prep Time 10 minutes

Cook Time 40 minutes

Resting Time 30 minutes

Total Time 1 hour 20 minutes

Servings 6 people

Calories 370kcal