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No Bake Chocolate Almond Clusters

These no bake chocolate almond clusters are simple, satisfying treats made by melting rich chocolate and combining it with crunchy toasted almonds. Once shaped and cooled, they form shiny, firm clusters with a crunchy exterior and a smooth, chocolatey interior. Perfect for quick indulgence and sharing, with a nostalgic, homemade touch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw almonds preferably sliced or chopped
  • 200 g dark chocolate at least 70% cacao
  • 1 tsp coconut oil optional, for smooth melting
  • pinch sea salt flakes for sprinkling on top

Equipment

  • Microwave-safe bowl
  • Spoon
  • Parchment paper
  • Baking sheet
  • Skillet

Method
 

  1. Begin by toasting the almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate and let cool.
  2. Break the dark chocolate into small chunks and place them in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each, until the chocolate is completely melted and smooth. Add a teaspoon of coconut oil if you'd like a silkier melt.
  3. Add the toasted almonds to the melted chocolate and gently fold them in until evenly coated. The mixture should be uniform and glossy.
  4. Line a baking sheet with parchment paper to prepare for shaping the clusters. Using a spoon, scoop small mounds of the chocolate mixture onto the parchment, spacing them about 2 inches apart.
  5. Gently press down on each cluster with the back of the spoon to slightly flatten them. Sprinkle a tiny pinch of sea salt flakes on top of each for a flavor contrast.
  6. Allow the clusters to rest at room temperature for at least 30 minutes, or refrigerate for 15-20 minutes until they are firm and shiny. The chocolate will set and crack slightly when ready.

Notes

Feel free to experiment by adding dried fruit, shredded coconut, or swapping almonds for other nuts. For an extra crunch, toast the nuts longer but watch carefully to prevent burning.