Sweet and Salty Chocolate Clusters
Easy sweet and salty chocolate clusters with dark chocolate, nuts, cranberries, and flaky sea salt. A quick, no-bake snack or dessert.
Ingredients
- 200 g dark chocolate 70%, chopped
- milk chocolate works too if preferred
- ½ cup almonds
- ½ cup peanuts
- ⅓ cup dried cranberries
- Flaky sea salt for sprinkling
Instructions
- Roast the nuts (oven or pan) :Oven method: Preheat oven to 180°C (160°C fan). Spread the almonds and peanuts on a baking tray in a single layer. Roast for 8–10 minutes, stirring halfway, until lightly golden and fragrant. Remove and let cool, then roughly chop if needed.Pan method: Add the almonds and peanuts to a dry frying pan over medium heat. Toast for 5–7 minutes, stirring frequently, until golden and aromatic. Remove from heat and let cool.
- Melt the chocolate : Melt the dark chocolate gently using a double boiler or microwave in short bursts, stirring until smooth.
- Mix the clusters : Stir the roasted nuts and dried cranberries into the melted chocolate until everything is well coated.
- Form the clusters : Scoop small clusters onto a lined baking tray using a tablespoon.
- Finish & chill :Sprinkle with flaky sea salt, then place in the freezer for 10–15 minutes, until set.
- Serve & enjoy : Once firm, your sweet and salty chocolate clusters are ready to enjoy.
Video
Notes
Storage Tips
- Store in the fridge for up to 7 days
- Freeze for up to 2 months in an airtight container