Using unsweetened coconut and dark chocolate makes these keto coconut clusters not just tasty and decadent, but also very healthy.
The idea for these delicious dark chocolate coconut clusters comes from a recipe that my mother in law used to make – chocolate cornflakes clusters.
My mother in law’s recipe
Her clusters were delicious, and amazing in their simplicity. You melt chocolate, mix in some cornflakes, spoon the mixture into paper liners and refrigerate.
In fact, they were so easy to make that my mother in law used to make them with my kids when they were little. One of our family stories is how my daughter got a small burn on her hand one day when she accidentally touched the pot with the hot melted chocolate.
My mother in law was mortified! But my daughter was fine. And they continued making the dessert, albeit while exercising greater caution.
A healthier version
Now that my husband and I eat a low carb diet, I wanted to make something similar without using cornflakes.
The answer: use large, unsweetened coconut flakes. Mix those with melted dark chocolate to form pretty, sweet coconut clusters.
The ingredients you’ll need
You’ll only need three simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Dark chocolate
- Coconut oil
- Unsweetened coconut flakes
How to make coconut clusters
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Melt the chocolate and the coconut oil.
- Mix the coconut flakes into the melted chocolate.
- Spoon the mixture into paper liners.
- Refrigerate to set.
Is this a healthy recipe?
I should add, though, that some experts believe that coconut oil is unhealthy. If you agree with them, you could use avocado oil instead.
How to store dark chocolate coconut clusters
You can keep them in an airtight container at room temperature. I’m not sure how long they last, because the longest I’ve had them last in this house was three days. 😀 But my assumption is that they should keep for up to 5 days.
More tasty coconut recipes
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- 1 (3.5 oz bar) dark chocolate (85% cocoa; I use Lindt), broken into pieces
- 1 tablespoon coconut oil
- 1 1/2 cup unsweetened coconut flakes (2 oz)
- Line 6 muffin cups with paper liners.
- In a small saucepan, over low heat, melt together the chocolate and coconut oil, gently mixing with a small rubber spatula until smooth.
- As soon as the chocolate is melted, turn the heat off. Add the coconut flakes and mix to coat the flakes with the melted chocolate.
- Spoon the mixture into the paper liners. Freeze for 15 minutes to set.