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This recipe is almost too good to be healthy, and amazingly, it is one of my family’s most delicious and healthy dessert recipes!
Chocolate Coconut Clusters
These chocolate coconut clusters also have only 5 ingredients, are simple to make, and kids love them! My kids eat these like candy…. in fact, they prefer these to candy! They taste like a mixture of almond joy bars and raw coconut macaroons, and are a dessert you can feel good about letting your kids have because they are packed with healthy fats.
Nutrient Rich Ingredients
The simple but nutrient dense ingredients are what make these so delicious, filling, and nourishing. They contain:
- Coconut flakes: A great source of protein, fiber, and beneficial fats.
- Coconut Oil: Has hundreds of uses and benefits. A great source of medium chain triglycerides and beneficial lauric acid. It is also filling and anti-fungal, making it effective at fighting overgrowth in the digestive track. I wrote another post about 7 ways to eat more coconut oil if you’re interested in incorporating more coconut oil into your diet.
- Almond Butter: Another source of quality fats and protein and it provides great flavor to this recipe. Sub or leave out if you have an allergy.
- Dark Chocolate: Good source of magnesium and antioxidants. Some studies even suggest it might lower the risk of heart disease.
Chocolate Coconut Clusters Recipe
Ingredients
- 1 5 oz bag flaked or shredded unsweetened coconut
- 1/3 cup + 1 TBSP coconut oil melted
- ½ cup almond butter
- 1 tsp vanilla
- 1 cup dark chocolate or semi-sweet chocolate chips
Instructions
- In medium bowl, mix coconut flakes, the 1/3 cup melted coconut oil, almond butter, and vanilla until well mixed.
- Refrigerate 30 minutes.
- Using hands, form into 1 inch balls and put on a plate lined with parchment paper.
- Put the plate in the freezer until the clusters harden completely.
- Once the clusters have hardened, melt the chocolate in a double boiler with 1 TBSP coconut oil, stirring occasionally until smooth.
- Dip the clusters into the chocolate and put back on a plate or in a small baking dish
- Put them into refrigerator and eat once they get cold.
- Enjoy the awesome mixture of crunchy chocolate shell and chewy coconut center!
Notes
Nutrition
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Try these… seriously! And then tell me about them below!
Asian Five Spice Seasoning Recipe
Could you use coconut butter in place of the coconut oil?
Hello! I followed the instructions to the T. My coconut filling is tan, I assume from the almond butter. Your’s appears to be white. Did you use a different nut butter? Cashew? Or perhaps coconut butter?
These are sooo delicious. They dont even last 2 days in my home, lol. We all love them. It’s great to have such an easy, healthy & yummy snack to make for my grandson on short notice. Thank you Katie!
Sound totally yummy. Why almond butter? Can another nut butter be used that would still taste good? I’m allergic to almonds.
Hi y’all, I don’t know when this was originally posted, but today [February 6, 2018] there are NO amounts on the ingredients list or in the Instructions! I even tried clicking the “Print” button but only get the instructions… Can someone tell me what happened? I’d love to try these, but I’m not good enough to guess at the proportions of the ingredients (although I see in a few of the comments that it should be 1/3 cup coconut oil, I’ve no idea what the rest of the amounts should be). Thanks in advance for any help… In His grace, Kay [in VA]
Hi Kay, so sorry about that glitch! It’s fixed now. Thank you for the heads up 🙂
Can I use sweetened coconut?
I would not as it is often sweetened with white processed sugar.
This looks awesome! However, I have a nut allergy. Would you recommend Sunflower butter as an alt to Almond butter?
I’m a little confused with the measurement of coconut oil…on the ingredient list it’s 1/3 cup coconut oil but in the instructions it says add 2/3 cup. Also, i could only find a large bag of coconut flakes, 14 ounces so I weighed out 5 ounces to use and when this was all mixed with the peanut butter (I don’t have almond butter on hand) the filling is very brown in color, nothing like the picture. Any advice or clarification? Thanks!
Great catch! It should be 1/3 cup. And for the ones in the picture, I used coconut butter, which is why it is white.
I made the switch to whole, real food about 6 weeks ago. I completely cut out all forms of refined sugar and this was the first “dessert” I made myself. So, so good! I generally don’t follow recipes exactly so I just used as much oil as I felt was necessary. I also added a mashed banana, put it all into a food processor, then flattened the whole mixture into a square Tupperware layered with parchment, poured a little coconut oil on top, and popped it in the freezer for a bit. Then poured the chocolate on and then back to the freezer. After 15 minutes I pulled it out and cut into squares. Absolutely delicious. This is just one of many recipes on your site that I have been enjoying, thank you!!