Coco Choco Clusters
Ingredients
-
2 ½
cups
finely shredded unsweetened coconut
-
½
cup
toasted almonds, chopped
-
7-8
ounces
dark chocolate, chopped
-
1
tablespoon
finely ground espresso beans (optional)
-
to taste
none
finishing salt
Instructions
- Line a baking sheet with parchment paper or a Silpat.
- In a large bowl, combine the coconut and chopped almonds.
- Melt the chocolate in a double boiler or a bowl over simmering water, stirring occasionally.
- Pour the melted chocolate over the coconut mixture and stir to combine.
- Let the mixture cool for a few minutes, then drop by tablespoonfuls onto the prepared baking sheet.
- Sprinkle a few grains of finishing salt on top of each cluster.
- Allow the clusters to set at room temperature or refrigerate to speed up the process.
Nutrition Facts (estimated)
Servings
36 clusters
Calories
100
Total fat
7g
Total carbohydrates
9g
Total protein
1g
Sodium
10mg
Cholesterol
0mg
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