Dark Chocolate Almond Butter Coconut Clusters (Printable Version)

Crunchy coconut-almond clusters coated in rich dark chocolate make an irresistible sweet treat.

# What You'll Need:

→ Base

01 - 1 ½ cups unsweetened shredded coconut
02 - ¾ cup sliced almonds
03 - ¼ teaspoon sea salt

→ Binding Mixture

04 - ½ cup creamy almond butter
05 - 3 tablespoons coconut oil
06 - 2 tablespoons honey or maple syrup
07 - 1 teaspoon pure vanilla extract

→ Chocolate Coating

08 - 7 oz dark chocolate (70% cocoa or higher), chopped
09 - 1 teaspoon coconut oil

→ Garnish

10 - Flaky sea salt
11 - Extra sliced almonds
12 - Toasted coconut flakes

# How To Make:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a dry skillet over medium heat, toast shredded coconut and sliced almonds for 3–4 minutes, stirring constantly until golden and fragrant. Transfer to a mixing bowl and sprinkle with sea salt.
03 - In a small saucepan over low heat, combine almond butter, coconut oil, honey or maple syrup, and vanilla extract. Stir continuously until smooth and just warmed through.
04 - Pour the warm almond butter mixture over the toasted coconut and almonds. Mix thoroughly until all ingredients are evenly coated.
05 - Using a spoon or small cookie scoop, portion the mixture into mounds approximately 1½ tablespoons each onto the prepared baking sheet. Gently press each mound together to form compact clusters.
06 - Place the baking sheet in the refrigerator for 15 minutes until the clusters are set and firm enough to handle.
07 - While clusters chill, melt dark chocolate with 1 teaspoon coconut oil in a microwave-safe bowl using 20-second bursts with stirring between each, or use a double boiler until completely smooth.
08 - Dip the bottom of each chilled cluster into the melted chocolate, then return to the parchment paper, or drizzle chocolate generously over the tops of each cluster.
09 - While chocolate remains wet, optionally sprinkle with flaky sea salt, extra sliced almonds, or toasted coconut flakes for enhanced texture and presentation.
10 - Return clusters to the refrigerator for 15 minutes or until chocolate is completely set. Serve chilled or allow to come to room temperature before serving.

# Expert Advice:

01 -
  • The way toasted coconut smells fills your whole apartment with vacation vibes
  • They look fancy but come together in under thirty minutes with zero baking skills required
  • You can keep a stash in your freezer for when chocolate emergencies strike
02 -
  • The chocolate shell will crackle when you bite into it if you let these set completely before serving
  • Room temperature clusters get a bit soft, so keep them chilled until just before serving
03 -
  • Use a teaspoon to measure exact portions if you want perfectly uniform clusters
  • The darker your chocolate, the longer these will stay crisp in humid weather

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