Chocolate Almond Clusters
Yield Up to 30 Clusters
Prep Time 10 Minutes
Total Time 15 Minutes
- ½ cup coconut flakes, plus more for topping
- 12 oz dark chocolate, melted
- 1¼ cups whole raw almonds
- ¼ tsp salt
- 1-2 tsp Nate’s 100% Pure Honey
Line a cookie sheet with parchment or wax paper. Set aside.
In a medium saute pan, toast the coconut over medium heat for 3-5 minutes, stirring occasionally to prevent burning. Remove from the heat.
In a large bowl, combine the toasted coconut, melted chocolate, almonds, salt and honey. Sweeten more or less with honey to suit your tastes.
Using a cookie scoop or small spoon, scoop the almond mixture into small clusters on your prepared cookie sheet, spacing about 1 inch apart. Sprinkle some extra coconut on top of each cluster.
Let them cool at room temperature (the fridge will make the chocolate waxy!) then enjoy! Store in an airtight container at room temperature for up to 1 week.