Go Back
To achieve the ultimate sweet chocolate almond clusters, the first step is to create a rich, creamy chocolate coating that perfectly envelops each almond. Begin by melting your dark chocolate using a double boiler or microwave. If using a microwave, heat the chocolate in short bursts of about 20 seconds, stirring in between to ensure it melts evenly and does not burn. The goal is to have a smooth, glossy chocolate that will adhere beautifully to the almonds.

Sweet Chocolate Almond Clusters

Indulge in the delightful combination of Sweet Chocolate Almond Clusters, where rich chocolate meets crunchy almonds for a perfect snack anytime. These easy-to-make treats are packed with nutritional benefits, combining the heart-healthy goodness of almonds with the antioxidant power of dark chocolate. Customize them with dried fruits, coconut, or spices for a unique twist. Enjoy them as a personal treat or a thoughtful gift for loved ones, satisfying cravings with guilt-free indulgence!
Print Recipe Pin Recipe

Ingredients
  

1 cup raw almonds

1 cup dark chocolate chips (at least 70% cocoa)

1 tablespoon coconut oil

1 teaspoon sea salt (plus extra for topping)

1 teaspoon vanilla extract

1/4 cup dried cranberries or cherries (optional, for a fruity touch)

1/4 cup shredded coconut (optional, for added texture)

Instructions
 

Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside.

    Toast the Almonds: Preheat your oven to 350°F (175°C). Spread the raw almonds on a baking sheet and toast them in the oven for about 10 minutes, or until lightly golden and fragrant. Allow them to cool slightly.

      Melt the Chocolate: In a medium microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring after each interval, until melted and smooth.

        Mix the Ingredients: Once the chocolate is melted, remove it from the microwave. Stir in the sea salt and vanilla extract. If you are using dried cranberries or cherries and shredded coconut, fold them into the melted chocolate along with the toasted almonds. Mix until all the ingredients are well coated in the chocolate.

          Form Clusters: Using a spoon or a small cookie scoop, drop clusters of the chocolate-almond mixture onto the prepared baking sheet. Leave some space between each cluster for easy separation after they set.

            Add Finishing Touch: Sprinkle a small pinch of sea salt over the clusters for an extra flavor boost.

              Chill: Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate has hardened and the clusters are firm.

                Serve: Once set, remove the clusters from the parchment paper and enjoy! Store any leftovers in an airtight container in a cool, dry place.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 clusters