Dark Chocolate Walnut Coconut Clusters (Printable Version)

Dark chocolate clusters with toasted walnuts and golden shredded coconut, chilled until set.

# What You'll Need:

→ Nuts & Seeds

01 - 1 cup walnut halves, roughly chopped

→ Coconut

02 - 1 cup unsweetened shredded coconut

→ Chocolate

03 - 8 ounces dark chocolate (60–70% cacao), chopped

→ Optional Add-Ins

04 - 1/4 teaspoon flaky sea salt, for sprinkling

# How To Make:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - In a dry medium skillet over medium heat, toast unsweetened shredded coconut for 2 to 3 minutes, stirring frequently, until lightly golden. Transfer to a mixing bowl.
03 - Using the same skillet, lightly toast the chopped walnut halves for 3 to 4 minutes until aromatic and just golden. Set aside to cool.
04 - Place chopped dark chocolate in a heatproof bowl. Melt over a double boiler or in the microwave using 20-second intervals, stirring until completely smooth.
05 - Add the toasted coconut and walnuts to the melted chocolate and stir until evenly coated.
06 - Drop heaping tablespoons of the mixture onto the lined baking sheet, spacing them apart.
07 - If desired, sprinkle each cluster with a pinch of flaky sea salt.
08 - Refrigerate clusters for at least 30 minutes, or until completely set and firm.
09 - Store the clusters in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • These come together in under 15 minutes of active time, plus chilling
  • The texture contrast between crisp walnuts, chewy coconut, and silky chocolate is addictive
  • They keep beautifully in the fridge for impromptu dessert emergencies
02 -
  • Toasting both the coconut and walnuts separately makes a huge difference in flavor depth
  • If your chocolate seizes while melting, whisk in a teaspoon of coconut oil to bring it back
  • These need to stay refrigerated or the chocolate will start melting at room temperature
03 -
  • Work quickly once the chocolate is melted, or it will start thickening as it cools
  • If your kitchen is warm, work in small batches to keep the chocolate manageable

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