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These delicious chocolate coconut clusters are made with chocolate chips, shredded coconut and roasted cashews. Yes, just three ingredients! These crunchy clusters are gluten- free, and they make a great snack or dessert.

Coconut clusters are a  good source of fiber and protein. Cashews are a good source of healthy fats, and they add a delicious crunch to these clusters. Chocolate chips provide antioxidants and flavonoids, which have health benefits. That’s why they are a great snack that adds nutrients while satisfying your cravings.

If you’re a fan of simple recipes that satisfy your sweet tooth, then these chocolate coconut clusters are simply perfect. This easy combination of coconut and chocolate is not just a sweet treat but a great way to satisfy sweet cravings. Made with crisp flakes of coconut, rich milk chocolate, and chopped cashews, these bite-sized delights are a perfect accompaniment to your cup of coffee or tea.

To make these clusters, simply melt the chocolate chips, then mix in the shredded coconut and roasted cashews. Once the mixture is well combined, spoon it onto a baking sheet lined with parchment paper. Let the clusters cool for at least 30 minutes before enjoying. You can store them for later in an airtight container.

These easy to make chocolate coconut clusters are a wonderful option for those with allergies or sensitivities to gluten. They are the perfect passover treat, too, since they don’t require any flour.

To make Keto Chocolate Coconut Clusters, simply substitute the semi-sweet chocolate for dark chocolate and make sure you are using unsweetened coconut flakes. You may also add a teaspoon of coconut oil to the melted dark chocolate for best results.

Chocolate Coconut Clusters

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Prep: 2 hours (including cooling time)

Yield: 3 dozen

Ingredients

• 1 ½ to 2 cups unsalted, unroasted cashews
• 1 pound (about 4 cups) semi-sweet chocolate chips
• 8 ounces (about 1 cup) coconut flakes

 

Instructions

1. Preheat the oven to 325 degrees F or 162 C. Prepare two rimmed baking sheets with parchment paper.

2. Spread the cashews on the prepared baking sheet. Place in the oven for 20 minutes, stirring once, or until the cashews are golden brown. Remove from the oven and cool completely. Coarsely chop the cashews.

3. Next spread the coconut into an even layer on a baking sheet and bake for 10 minutes, stirring once. Remove from the oven and cool completely.

4. In a microwave safe bowl, pour the semi-sweet chocolate chips and heat for 1 minute. Stir vigorously using the residual heat to continue melting. Return to the microwave and heat in 30 second increments, stirring very well between each heating until melted. Do not overheat.

5. In a large bowl, mix the cashews, and coconut. Pour the melted chocolate over the coconut mixture and mix until completely combined.

6. Using a medium scoop, portion the clusters and place on waxed paper in mounds.

7. Rest at room temperature until the chocolate has completely set.

More gluten-free recipes

• The best gluten-free chocolate peanut butter brownies
• Delicious Gluten-Free Chocolate Chip Zucchini Bread
• Amazing Gluten-Free Lemon Blueberry Muffins
• 16 Easy and Delicious Gluten-Free Desserts
• The Most Delicious Gluten-Free Christmas Cookies

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