These delicious and decadent coconut clusters are made with unsweetened coconut flakes and dark chocolate. It's one of those treats you can actually feel good about enjoying, and they are also super easy to make!
The combination of chocolate and coconut is a classic one, and in this tasty recipe, it's also very simple. You coat large coconut flakes with melted dark chocolate, divide the mixture between paper liners, and allow it to set. If you enjoy the combination of coconut and chocolate, you will love these delicious clusters!
Ingredients
You'll only need three simple ingredients to make these clusters. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Dark chocolate: I typically use Lindt Excellence 90% or the extra dark chocolate chips made by Pascha.
- Sweetener: I use stevia glycerite. You can use your favorite sweetener.
- Coconut oil: I add it to the melted chocolate to keep it from being too brittle after it sets. Ghee or butter will also work, but I do like the added flavor from the coconut oil.
- Unsweetened coconut flakes: These are large flakes, not shredded coconut. I use shredded coconut to make coconut haystacks, which are similar to clusters but not exactly the same.
Variations
- Sometimes, I use melted unsalted butter instead of coconut oil.
- You can use any chocolate you like and enjoy, keeping in mind that the nutrition info will change.
- You can add ½ teaspoon of vanilla or coconut extract to the melted chocolate.
- Some people enjoy adding a pinch of cinnamon to the melted chocolate mixture. I've tried it, and I must say I'm not a fan, but you can try it and decide for yourself.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to melt the chocolate. You can do it in the microwave. To avoid burning the chocolate, do it in 30-second sessions and stir after each session. Next, stir the coconut oil and sweetener into the melted chocolate until smooth.
Add the coconut flakes to the chocolate mixture. You can use a rubber spatula or a spoon.
Spoon the mixture into paper liners and freeze for about 15 minutes.
Once the clusters are set, serve them.
Expert Tip
If you don't mind the slight bitterness of extra-dark chocolate, or if you use sweeter chocolate, you might not need to add a sweetener at all. When I make this recipe with 70% cacao chocolate, I don't add a sweetener.
Recipe FAQs
Yes! Each of them has 8 grams of carbs and 3 grams of fiber, making them appropriate for a low-carb or keto diet, as long as you don't over-indulge. Since they're big and satisfying, I find that one of them is more than enough.
Yes. You can use your favorite granulated sweetener. If you enjoy the bitterness of 90% dark chocolate, or if you use sweeter chocolate (80% or 70% cacao), you might not need any sweetener.
Yes. Chocolate chips are designed to be less melty than regular chocolate (since they need to retain their shape when baked), so arguably, it's better to use a chocolate bar.
However, I often use them when I need melted chocolate with no issues, so that's definitely an option if it's more convenient or if that's what you have on hand.
Serving Suggestions
These tasty clusters are perfect for dessert, but I also like to have one with a cup of coffee (or iced coffee) as a quick and tasty afternoon pick-me-up.
Storing Leftovers
You can keep the leftovers in an airtight container at room temperature for up to four days. For longer storage and up to a week, refrigerate them in an airtight container. You can also freeze these clusters in a single layer in a freezer bag for up to three months.
More Coconut Recipes
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Recipe Card
Coconut Clusters Recipe
Video
Ingredients
- 3.5 ounces dark chocolate - Broken into pieces; I use Lindt 90%
- 1 tablespoon coconut oil
- ½ teaspoon stevia glycerite - Equals about 2 tablespoons of sugar
- 1 ½ cup unsweetened coconut flakes - 2 ounces
Instructions
- Line 6 muffin cups with paper liners.
- Place the chocolate pieces in a medium microwave-safe bowl. Melt them in two or three 30-second sessions, stirring after each session.
- Use a rubber spatula to mix in the coconut oil and sweetener. Mix until smooth.
- Add the coconut flakes and mix to coat them thoroughly with the melted chocolate.
- Spoon the mixture into the paper liners.
- Freeze for 15 minutes to set, then serve.
Notes
- If you don't mind the slight bitterness of extra-dark chocolate, or if you use sweeter chocolate, you might not need to add a sweetener at all. When I make this recipe with 70% cacao chocolate, I don't add a sweetener.
- You can keep the leftovers in an airtight container at room temperature for up to four days. For longer storage and up to a week, refrigerate them in an airtight container. You can also freeze these clusters in a single layer in a freezer bag for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
