December 1, 2022 Recipes

  • 9 ounces 70% cacao dark chocolate, chopped
  • 1 1/2 teaspoons coconut oil
  • 2 1/4 cups roasted, lightly salted almonds
  • 1 1/4 cups shredded coconut
  • 2 teaspoons sea salt
  1. Place wax paper on a large baking sheet. In a medium bowl, combine chocolate and coconut oil. Microwave for about 2 minutes, stirring every 20 seconds to avoid burning, until the chocolate mixture is melted. Next, stir in the almonds.
  2. Scoop tablespoons of the chocolate-almond mixture onto the baking sheet. In a small bowl, combine the shredded coconut and sea salt. Then, sprinkle the mixture over the chocolate clusters.
  3. Let stand until completely cooled. Place in an airtight container and store in the refrigerator for up to one week.