Dark Chocolate Almond Coconut Clusters (Printable Version)
Toasted almonds and shredded coconut enrobed in dark chocolate for an easy, crunchy bite.
# What You'll Need:
→ Nuts and Seeds
01 - 1 cup whole raw almonds
→ Coconut
02 - 1 cup unsweetened shredded coconut
→ Chocolate
03 - 8 oz high-quality dark chocolate, at least 70% cocoa, chopped
→ Optional
04 - 1/4 teaspoon sea salt, plus extra for garnish
05 - 1 tablespoon coconut oil
# How To Make:
01 - Preheat oven to 350°F. Arrange almonds evenly on a baking sheet and toast for 8 to 10 minutes, stirring once halfway through, until fragrant. Allow almonds to cool completely.
02 - On the same baking sheet, spread out shredded coconut in an even layer and toast for 3 to 4 minutes, watching closely, until golden brown. Set aside and let cool.
03 - In a microwave-safe bowl or using a double boiler, melt chopped dark chocolate and optional coconut oil in 30-second intervals, stirring after each, until smooth and fully melted.
04 - Stir toasted almonds and toasted coconut into the melted chocolate mixture until all pieces are thoroughly coated.
05 - Line a baking sheet with parchment paper. Drop heaping tablespoons of the chocolate mixture onto the lined sheet, spacing them apart.
06 - Sprinkle each cluster with a pinch of sea salt, if desired. Transfer baking sheet to the refrigerator and chill for at least 30 minutes or until clusters are firm.
07 - Store finished clusters in an airtight container in the refrigerator for up to 2 weeks.
# Expert Advice:
01 -
- Each bite hides layers of crunch and silkiness, secretly satisfying those urgent chocolate cravings.
- It’s laughably easy—my busy afternoons demand snacks that don’t leave a mess behind or cling to complicated steps.
02 -
- Once, I learned the hard way that lingering just minutes too long can turn coconut from perfect to smokey—never multitask during toasting!
- Mismatching chocolate quality really shows up when it sets; splurge if you can, even if only a little.
03 -
- Toasting each element separately is the unsung hero behind the depth of flavor.
- Adding a single tablespoon of coconut oil makes the chocolate irresistibly glossy and easy to bite into straight from the fridge.