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No-Bake Chocolate Almond Clusters

These no-bake chocolate almond clusters are simple, honest treats made by melting rich dark chocolate and mixing in toasted almonds. Once shaped into small mounds, they set in the fridge to form crisp, glossy clusters with a crunchy nutty bite and a hint of sea salt for balance. Perfect for a quick, satisfying sweet with minimal fuss.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams dark chocolate bar (70% cocoa) chopped into small pieces
  • 1 cup almonds toasted and chopped
  • 1/4 teaspoon sea salt flaky sea salt preferred
  • 1 teaspoon vanilla extract optional
  • 1 teaspoon coconut oil optional, helps with gloss and firmness

Equipment

  • Microwave-safe bowl
  • Spoon
  • Parchment paper
  • Baking tray or plate
  • Knife or chopping board

Method
 

  1. Place the chopped dark chocolate into a microwave-safe bowl and microwave in 30-second bursts, stirring well after each, until smooth and glossy. This should take about 1-2 minutes total.
  2. While the chocolate melts, chop your toasted almonds into uneven pieces for crunch and flavor. Toast them briefly in a dry pan for 2-3 minutes until fragrant, then let them cool.
  3. Once the chocolate is melted, stir in the vanilla extract and sea salt, mixing until well combined. Add the coconut oil now if using, for a shiny finish and softer texture.
  4. Fold the toasted almonds into the melted chocolate, ensuring each piece is coated evenly with the glossy mixture. The aroma of toasted nuts and rich cocoa will fill your space.
  5. Using a spoon, scoop small mounds of the mixture onto a parchment-lined tray, aiming for about 2-inch clusters. Dampening your hands slightly can help shape sticky clusters.
  6. Place the tray in the refrigerator and chill for at least 30 minutes until the clusters are firm, shiny, and set. You’ll hear a faint crack when pressing them, indicating they are ready.
  7. Once set, remove the clusters from the fridge and gently peel them from the parchment. They should be crisp on the outside with a crunchy almond interior.
  8. Serve immediately for the best crunch, or store in an airtight container in the fridge for up to a week. For longer storage, freeze and enjoy straight from the freezer with a satisfying snap.

Notes

Feel free to customize by adding dried fruits, shredded coconut, or swapping nuts for pistachios or cashews. For a more intense chocolate flavor, use higher cocoa content chocolate or add a pinch of cinnamon.