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Dark Chocolate & Coconut 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!!!

Toasted Coconut & Dark Chocolate Salted Clusters


  • Author: Wholesome Patisserie
  • Prep Time: 25min
  • Cook Time: 5min
  • 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!!! 


Scale

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

  1. 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. 
  2. Chocolate Base
  3. Prepare a double boiler with a heat proof mixing bowl over simmering water. 
  4. Break chocolate into squares and place in the bowl. Add coconut oil and gently melt over a low-medium heat, stirring occasionally.
  5. Once completely melted and smooth, turn off heat and carefully pour into lined loaf pan. Moving the pan around to spread the chocolate evenly.
  6. Place pan in the refrigerator for 15 minutes. This will allow the chocolate to cool and thicken slightly.
  7. Coconut Topping
  8. Meanwhile, in a small mixing bowl, add melted coconut oil and sugar. Mix until well combined, the sugar won’t completely dissolve. 
  9. 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.
  10. Remove pan from refrigerator and evenly sprinkle over the coconut mixture. 
  11. Sprinkle over desired amount of salt flakes.
  12. Return pan to the fridge and allow to completely set, about 1-2 hours. 
  13. 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. 
  14. Take a sharp knife and cut into pieces, big or small the choice is yours! 
  15. Enjoy!  

Notes

Store in an airtight container, refrigerated, for 1 week – 10 days.