Dark Chocolate-Covered Almond Clusters With Coconut-Matcha Sprinkle Recipe
These nutty chocolate clusters aren't the turtle candy you might remember from childhood. In fact, they're even better. These dark-chocolate almond clusters take dessert to a more sophisticated (and healthy) level, thanks to shredded coconut and matcha powder.
Dark chocolate has plenty of health benefits, so you can feel great about indulging in this dessert. From boosting your mood to reducing inflammation, dark chocolate can be great for your body—not to mention your taste buds. Add in the antioxidants from the matcha, and you've got a fiber and protein-packed homemade treat that's as nutritious as it is delicious.
Ready to try this dessert, but not sure where to start? Even if you're not a super-experienced baker, this easy recipe is simple to follow. All you need is a baking sheet and waxed paper (along with a microwave), and your oven will do the heavy lifting. Just stir the almond-chocolate mixture together, bake it, and add the matcha and coconut toppings. The results are so pretty and tasty that you'll want to make this recipe again and again.
Plus, this recipe should make between 12 and 15 almond clusters, depending on how big you make each one, so it's perfect for sharing with a group of friends or setting out at your next dinner party. Your guests will be so impressed at your culinary skills with this easy baking recipe!
Nutrition: 231 calories, 12 g fat (4 g saturated), 201 mg sodium, 11 g fiber, 18 g sugar, 14 g protein
Makes 12-15 clusters
Ingredients
8 ounces 70-percent-cacao dark chocolate, chopped
1 teaspoon coconut oil
2 cups roasted, lightly salted almonds
1 cup unsweetened shredded coconut
1 tablespoon matcha powder
How to Make It
- Line a large baking sheet with waxed paper. In a medium microwave-safe bowl, combine chocolate and coconut oil. Microwave on 50-percent power for about 4 minutes, stirring every 30 seconds until chocolate is melted. Stir in almonds.
- Spoon heaping tablespoons of the chocolate-almond mixture onto the prepared baking sheet. In a small bowl, combine the shredded coconut and matcha powder; sprinkle over chocolate clusters.
- Let stand until completely set. Place in a single layer in an airtight container and store in the refrigerator for up to 1 week.
