DARK CHOCOLATE FRUITY NUT CLUSTERS
These Dark Chocolate Fruity Nut Clusters are the most delicious and easy treat you never knew you needed! I promise these one-bowl wonders will be your new favourite no-bake bite.
Honestly, it’s actually kind of nuts how simple they are to make (#punny). They’re the perfect bite of sweet, salty, crunchy and chewy. For real, I could eat a whole batch of these to myself, y’all.
JUMP TO RECIPEINGREDIENTS
With under 10 simple ingredients and only a few minutes of prep time, these one-bowl wonder-bites come together in a pinch!
- Dark Chocolate + Coconut Oil: Being #accidentallyvegan, Dark Chocolate is our perfectly sweet and rich base, alongside a little coconut oil to help it set quicker.
- Crunchy Nuts: Buttery Pecans and wholesome Walnuts add satisfying crunch.
- Chewy Dried Fruit: Tart Cranberries and sweet Mango provide yummy chewiness.
- Toasted Coconut Flakes: These sweet and crispy delights complete our delicious textural trio.
- Flakey Sea Salt: Because nothing is better than salty with your sweet!
HOW TO MAKE DARK CHOCOLATE FRUITY NUT CLUSTERS
Simmer, melt, mix, scoop, set. Literally, this is all you gotta do to make these scrumptious Dark Chocolate Fruity Nut Clusters. Insanely easy!
- Simmer a small amount of water in a double boiler, or in a large pot with a heat-proof bowl nestled on top.
- Add the dark chocolate and coconut oil to the heat-proof bowl and melt over a low boil until completely smooth with no chunks.
- Add the chopped nuts and dried fruit and mix with a spatula until each piece has been thoroughly coated in chocolate.
- On a baking sheet lined with parchment paper or silicone mat, scoop tablespoon-sized dollops of the mixture until the bowl is empty. Sprinkle each cluster with a pink of sea salt and place in the freezer to set for 15 minutes, or the fridge for 30. Bon appetite!
BITE, BITE, BABY
I wasn’t kidding when said I could easily eat an entire batch of these. Try them out and see for yourself! 😉 Speaking of which, you could easily double or triple a batch of these if you plan on gifting them to a special someone, or serving at a gathering. One batch should get you roughly 14-15 clusters. If you freeze them, just be sure to let them sit out for at least five minutes before serving. ‘Cause, you know, no one likes a chipped tooth.
If you liked this recipe, you might be interested in my Dark Chocolate Raspberry Scones, Chocolate Avocado Cream Pie, or Pumpkin Spice Chocolate Chip Mini Scones! All include heavenly amounts of chocolate. 😌
Lastly, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me at @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’ve made! 😍
Dark Chocolate Fruity Nut Clusters
Ingredients
- 1 cup dark chocolate chips/chunks
- 1/4 cup dried cranberries
- 1/4 cup dried mango, chopped
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
- 1/4 cup unsweetened toasted coconut flakes
- flakey sea salt for garnish
Instructions
- Start by heating 2 inches of water in a double boiler, or in a heat proof bowl over a large pot.
- Once the water has reached a simmer, add the dark chocolate and coconut oil to the bowl. Using a spatula, frequently stir as the contents melt, to ensure it doesn’t stick to the bottom and burn.
- After about 5 minutes your chocolate should be nicely melted with no lumps. Turn off the heat, and carefully add all your remaining dry ingredients to the bowl, minus the salt.
- Using your spatula, mix the dried fruit and nuts into the melted chocolate until each piece has been coated. The mixture should be runny enough that it can easily slide off a spoon.
- Next, line a baking sheet with parchment paper or silicone mat and drop 1 tablespoon of the mix at a time. You should get roughly 14-15 clusters out of this recipe.
- Garnish each cluster with a little sprinkle of flakey sea salt and place in the freezer for 15 minutes, or in the fridge for 30 minutes. If you freeze, let them sit out for 5 minutes before enjoying.
