Toasted Almond Chocolate Clusters

Serves 6 · 15 min prep · 10 min cook

Estimate for one serving

• 340 cal
• 8g protein
• 26g carbs
• 26g fat
• 3g fiber

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Ingredients

• 12 oz bittersweet chocolate chips
• 2 cups whole almonds, toasted and roughly chopped
• 1 tbsp coconut oil
• 1 tbsp pure maple syrup
• 3/4 tsp flaky sea salt
• 1 tsp vanilla extract

Instructions

1. 1Line two large baking sheets with parchment paper or silicone mats.
2. 2If the almonds are not already toasted, spread them on a sheet and bake at 350°F for 8 to 10 minutes until golden and fragrant; cool, then roughly chop into halves and quarters.
3. 3Combine the bittersweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts at 50 percent power, stirring well between each, until fully melted and smooth.
4. 4Stir the maple syrup and vanilla extract into the melted chocolate until the mixture looks glossy and cohesive.
5. 5Add the toasted chopped almonds to the chocolate and fold thoroughly so every piece is generously coated. The mixture should look thick and studded.
6. 6Using two spoons or a small cookie scoop, drop heaping tablespoon mounds onto the prepared sheets, spacing them an inch apart. Shape into rustic clusters with visible almond pieces poking out.
7. 7While the chocolate is still wet, sprinkle flaky sea salt over each cluster.
8. 8Let the clusters set at cool room temperature for 45 to 60 minutes, or speed-set in the refrigerator for 15 to 20 minutes until firm to the touch.
9. 9Peel the clusters off the parchment and transfer to a serving platter or airtight tin.
10. 10Serve at room temperature so the bittersweet chocolate snaps cleanly against the crunchy toasted almonds.