15-Minute Chocolate Almond Clusters
These easy Chocolate Almond Clusters are a quick, protein-rich snack made with just two main ingredients. Perfect for satisfying sweet cravings, gifting, or prepping for later, they are delicious, nutritious, and ready in under 20 minutes.
Equipment
- 1 Heatproof Glass Bowl
- 1 Spatula
- 1 Baking sheet
- Parchment Paper (enough to line baking sheet)
- 1 Spoon or Cookie Scoop
Ingredients
- 12 ounces semi-sweet chocolate roughly chopped
- 1 pound roasted almonds salted or unsalted
- Flaky sea salt optional, for sprinkling
Instructions
- Prepare Your Workspace: Begin by lining a large baking sheet with parchment paper. This will serve as the resting place for your clusters and prevent sticking. Make sure the paper lies flat, with no wrinkles, to ensure even formation of your clusters. Clear some counter space nearby for your tools, chocolate bowl, and almonds so everything is within easy reach.
- Melt the Chocolate: Place the roughly chopped semi-sweet chocolate into a heatproof glass bowl. If using a microwave, set it to low power and heat the chocolate in 15-second intervals, stirring thoroughly after each session. This gradual approach prevents burning and ensures a smooth, glossy texture. Alternatively, you can melt the chocolate using a double boiler: set a heatproof bowl over simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir constantly until the chocolate is fully melted and silky.
- Stir in the Almonds: Once the chocolate is fully melted, use a spatula to fold in the roasted almonds.Take your time to ensure that each almond is evenly coated with chocolate. The goal is to cover each nut completely without clumping too much chocolate in certain spots. This step is critical for achieving uniform clusters that hold together nicely once set.
- Scoop the Clusters: Using a spoon or cookie scoop, portion the chocolate-covered almonds onto the prepared baking sheet. You can adjust the size according to your preference, but roughly two tablespoons per cluster creates a perfect bite-sized portion. Leave a little space between each cluster to prevent them from merging together as the chocolate sets.
- Optional Salt Topping: If desired, sprinkle a small pinch of flaky sea salt over the top of each cluster while the chocolate is still wet. The salt enhances the chocolate’s flavor and adds a subtle crunch that elevates the taste experience.
- Allow Clusters to Set: Let the clusters sit at room temperature until the chocolate hardens completely. If you’re in a hurry, place the baking sheet in the refrigerator for about 15–20 minutes to speed up the process. The clusters should be firm to the touch and easy to lift off the parchment paper without breaking.
- Serve or Store: Once fully set, your chocolate almond clusters are ready to enjoy! Transfer them to a serving dish or store them in an airtight container. For long-term storage, keep them in the refrigerator for up to one month. Before serving, consider bringing them to room temperature to maximize flavor and texture.
Notes
- Use high-quality semi-sweet chocolate for the best flavor and smooth texture.
- Avoid chocolate chips; they often contain stabilizers that prevent smooth melting.
- Roasted almonds can be salted or unsalted depending on your taste preference.
- Parchment paper is essential to prevent sticking and simplify cleanup.
- Clusters can be made larger or smaller; 2 tablespoons per cluster is ideal.
- Optional flaky sea salt enhances the chocolate flavor without overpowering it.
- Store clusters in the refrigerator for up to one month.
- Bringing clusters to room temperature before serving enhances taste and texture.
