Dark Chocolate Almond Coconut Clusters (Printable Version)

Crispy dark chocolate clusters with roasted almonds, toasted coconut, and rice cereal. No-bake and ready in 20 minutes.

# What You'll Need:

→ Chocolate Mixture

01 - 8 oz dark chocolate (60–70% cacao), chopped
02 - 1 tbsp coconut oil

→ Crunchy Add-ins

03 - 1 cup whole roasted almonds, roughly chopped
04 - 1 cup unsweetened shredded coconut, lightly toasted
05 - 1 cup crisp rice cereal

→ Optional Finishing

06 - 1/4 tsp flaky sea salt, for sprinkling

# How To Make:

01 - Line a baking sheet with parchment paper or a silicone mat and set aside.
02 - In a heatproof bowl, combine the chopped dark chocolate and coconut oil. Melt together using a microwave in 30-second bursts, stirring between each interval, or over a double boiler until completely smooth and glossy.
03 - Fold the chopped almonds, toasted coconut, and crisp rice cereal into the melted chocolate. Stir until every piece is thoroughly coated and the mixture is evenly combined.
04 - Drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart to allow for even setting.
05 - If desired, sprinkle each cluster with a pinch of flaky sea salt while the chocolate is still warm and unset.
06 - Refrigerate the clusters for at least 30 minutes, or until they are firm to the touch and fully set.
07 - Transfer the set clusters to an airtight container and store in the refrigerator for up to 2 weeks.

# Expert Advice:

01 -
  • No baking required and the whole thing comes together faster than you can preheat an oven.
  • The combination of crunchy almonds, crispy cereal, and toasted coconut makes each bite texturally addictive.
  • They look elegant enough to gift but are so easy you will want to keep them all for yourself.
  • Naturally gluten free and vegetarian so almost everyone at the table can enjoy them.
02 -
  • Do not rush the melting process because scorched dark chocolate turns grainy and bitter and there is no way to fix it once that happens.
  • Let the clusters come to room temperature for about five minutes before eating so the chocolate flavor fully opens up on your palate.
  • Store them in an airtight container in the refrigerator and they will stay perfect for up to two weeks though they rarely last that long.
03 -
  • Toast the coconut in a dry skillet over low heat for just two to three minutes stirring constantly because it goes from golden to burnt in seconds.
  • Pulse the almonds in a food processor a few times instead of chopping by hand for more uniform pieces and less effort.

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