Dark chocolate coconut almond clusters are made with five simple ingredients and are paleo and vegan friendly! They are the perfect snack or dessert to satisfy your craving for sweets!
Over the past year I have become a huge fan of dark chocolate. Don’t get me wrong, I’ve always loved any type of chocolate, but I am even more in love with dark chocolate. Not only is dark chocolate higher in antioxidants and lower in sugar, but it is the perfect complement to my other favorite snacks. Coconut, almond and chocolate are some of my favorite flavors and I’ve combined them into a simple and easy no-bake treat. Dark Chocolate Coconut Almond Clusters are made with five simple ingredients and are a healthier alternative to other candy when you are craving something sweet.
One day while picking up dinner at Fresh Market, I spotted BarkTHINS in the Dark Chocolate Toasted Coconut with Almonds flavor. I knew from the first time that I bought them that I was in trouble. They were perfectly rich, crunchy and delicious. I only needed a small piece to satisfy my craving for something sweet and crunchy. But I knew that I could make something even better and cheaper at home. These little clusters are easy to make with ingredients you probably already have in your pantry.
Package up a box of these Dark Chocolate Coconut Almond Clusters and share them with your valentine. Better yet, package up a box and hide them in the back of your fridge so you don’t have to share.
Dark Chocolate Coconut Almond Clusters
- 1/4 cup shredded coconut flakes
- 4 ounces bittersweet chocolate, chopped
- 3 teaspoons coconut oil
- 1/2 teaspoon vanilla extract
- 2 cups raw almonds unsalted
- Line a baking sheet with parchment paper; set aside.
- Place the shredded coconut in a small skillet. Cook over medium heat, stirring frequently, until the flakes are golden brown; set aside.
- Melt the chopped chocolate and coconut oil in a heatproof bowl set over a pot of simmering water. Once melted, add vanilla and stir. Remove from heat and let cool 10 minutes, until slightly thickened.
- Stir the almonds into the chocolate then spoon mounds onto the prepared baking sheet. Sprinkle with toasted coconut. Place in the refrigerator for at least 30 minutes until hardened. Store in a sealed container in the refrigerator for up to a week.