Ingredients
Equipment
Method
Prepare the Almonds
- If using raw almonds, lightly toast them in a dry skillet over medium heat for 5–7 minutes until fragrant. Let cool.
Melt the Chocolate
- In a microwave-safe bowl, melt the dark chocolate (with optional coconut oil) in 20-second intervals, stirring until smooth.
Combine
- Stir the almonds into the melted chocolate until evenly coated.
Form the Clusters
- Drop spoonfuls of the chocolate-almond mixture onto a parchment-lined baking sheet. Shape into small clusters with the back of a spoon.
Chill & Set
- Sprinkle lightly with sea salt, if desired. Refrigerate for 15–20 minutes until chocolate is fully set.
Serve
- Enjoy immediately, or store in an airtight container for snacking or gifting.
Notes
Make ahead: These clusters keep well for up to 1 week at room temperature or 2 weeks in the fridge.
Nut-free option: Substitute roasted sunflower seeds or pumpkin seeds for almonds.
Add flavor: Mix in dried cranberries, coconut flakes, or a pinch of cinnamon for seasonal flair.
Gifting tip: Package in small clear bags with ribbons for a beautiful homemade gift.
