Ingredients
Scale
- 12 ounces (about 2 cups) High-Quality Semi-Sweet Chocolate Chips or Chopped Chocolate:Â This forms the delicious base and binding agent. Using good quality chocolate significantly impacts the final flavor; semi-sweet provides a nice balance, not too bitter, not too sweet. You can also use milk chocolate (for a sweeter cluster) or dark chocolate (for a more intense flavor).
- 1 cup Mixed Nuts (Raw or Roasted, Unsalted):Â The heart of the crunch! A mix like almonds, pecans, walnuts, and cashews works beautifully. Using unsalted nuts allows you to control the final saltiness. Ensure they are roughly chopped if whole.
- 1/2 cup Salted Peanuts (Optional but Recommended):Â Adds a distinct nutty flavor and a welcome touch of saltiness that enhances the chocolate. If using only unsalted nuts, you might want to add a pinch of salt separately.
- 1 tablespoon Coconut Oil or Unsalted Butter (Optional):Â Helps the chocolate melt smoothly and adds a subtle richness and gloss to the finished clusters. It can also help the chocolate set slightly softer, making it easier to bite into straight from the fridge.
- 1/2 teaspoon Vanilla Extract (Optional):Â Enhances the chocolate flavor and adds a layer of aromatic warmth.
- Pinch of Flaky Sea Salt (Optional, for Garnish): A final sprinkle elevates the flavor, balancing the sweetness of the chocolate and highlighting the nuttiness.
Instructions
- Prepare Your Workspace:Â Line a large baking sheet (or two smaller ones) with parchment paper or wax paper. This prevents the clusters from sticking and makes cleanup a breeze. Ensure you have enough space in your refrigerator to place the baking sheet flat.
- Melt the Chocolate: Place the chocolate chips (or chopped chocolate) and the optional coconut oil or butter in a medium-sized microwave-safe bowl. Microwave on medium power (50%) for 30-second intervals, stirring well after each interval. Continue until the chocolate is almost completely melted and smooth. Be careful not to overheat or scorch the chocolate. Alternatively, use a double boiler: place the chocolate and coconut oil/butter in a heatproof bowl set over a saucepan of barely simmering water (don’t let the bottom of the bowl touch the water). Stir gently and occasionally until melted and smooth.
- Stir in Vanilla (Optional):Â Once the chocolate is smooth, remove it from the heat (or microwave) and stir in the vanilla extract, if using. Mix until well combined.
- Add the Nuts: Pour the mixed nuts and the salted peanuts (if using) into the bowl with the melted chocolate. Gently fold the nuts into the chocolate using a spatula or spoon, ensuring all the nuts are evenly and generously coated. Stir until just combined; don’t overmix.
- Form the Clusters: Using two spoons or a small cookie scoop (about 1-2 tablespoons size), drop spoonfuls of the chocolate-nut mixture onto the prepared parchment-lined baking sheet(s). Space them about an inch apart. Don’t worry about making them perfectly uniform; their rustic, irregular shape is part of their charm.
- Garnish (Optional):Â While the chocolate is still wet, sprinkle a tiny pinch of flaky sea salt over the top of each cluster, if desired. This adds a gourmet touch and enhances the flavors.
- Chill to Set:Â Carefully place the baking sheet(s) into the refrigerator. Chill for at least 30-60 minutes, or until the chocolate is completely firm and set. The exact time will depend on the size of your clusters and the temperature of your refrigerator.
- Serve or Store: Once the No-Bake Chocolate Nut Clusters are firm, they are ready to be enjoyed! Gently peel them off the parchment paper. Serve immediately or store them for later.
Nutrition
- Serving Size: one normal portion
- Calories: 200