Toasted Coconut & Dark Chocolate Salted Clusters
Toasted Coconut & Dark Chocolate Salted Clusters! These divine 5-ingredient clusters are utterly delicious! A melt-in-your-mouth dark chocolate base topped with toasted coconut flakes mixed with coconut oil and a little dark sugar. Finished off with a sprinkling of sea salt flakes – YUMM!!!
Make these and store them away in your refrigerator as your go-to snack during the day and after dinner, they are seriously addictive! Gift them to your family and friends because I’ve had many compliments on this recipe so far, it’s a massive hit!
The recipe itself is very simple. Melting the chocolate and topping it with a quick mixture of store-bought toasted coconut flakes, coconut oil and coconut sugar. The best ever.
Enjoy this scrumptious slice friends! Sam x
Toasted Coconut & Dark Chocolate Salted Clusters
- Total Time: 30 minutes
- Yield: 12–15 clusters 1x
Description
These divine 5-ingredient clusters are utterly delicious! A melt-in-your-mouth dark chocolate base topped with toasted coconut flakes mixed with coconut oil and a little dark sugar. Finished off with a sprinkling of sea salt flakes – YUMM!!!
Ingredients
- Chocolate Base
- 180g (1 block) dark chocolate block of your choice, I use Cadbury or Lindt
- 1 Tbsp (20g) extra virgin coconut oil
- Coconut Topping
- 3 Tbsp (60g) extra virgin coconut oil, melted
- 2 tsp (10g) coconut sugar, may also use raw granulated sugar, rapadura sugar or light brown sugar
- 1 cup (50g) toasted coconut flakes
- 1/8 tsp – 1/4 tsp sea salt flakes (optional)
Instructions
- Grease a 9” x 5” loaf pan with butter then line it with a sheet of baking paper, so the paper sticks flush against the sides and base of the pan. Set aside.
- Chocolate Base
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Break chocolate into squares and place in the bowl. Add coconut oil and gently melt over a low-medium heat, stirring occasionally.
- Once completely melted and smooth, turn off heat and carefully pour into lined loaf pan. Moving the pan around to spread the chocolate evenly.
- Place pan in the refrigerator for 15 minutes. This will allow the chocolate to cool and thicken slightly.
- Coconut Topping
- Meanwhile, in a small mixing bowl, add melted coconut oil and sugar. Mix until well combined, the sugar won’t completely dissolve.
- Add coconut flakes and gently mix with a spatula or your hands until the coconut is well coated in the oil and sugar, ensuring not to break too many of the larger flakes.
- Remove pan from refrigerator and evenly sprinkle over the coconut mixture.
- Sprinkle over desired amount of salt flakes.
- Return pan to the fridge and allow to completely set, about 1-2 hours.
- Carefully remove from the pan and place on a chopping board, still with the baking paper underneath. Allow the slice to sit at room temperature for 10 minutes, this will allow the chocolate to soften slightly, making it’s easier to slice through.
- Take a sharp knife and cut into pieces, big or small the choice is yours!
- Enjoy!
Notes
Store in an airtight container, refrigerated, for 1 week – 10 days.
- Prep Time: 25min
- Cook Time: 5min
