Dark Chocolate Coconut Clusters are a keto friendly and low carb dessert. All you need is 4 ingredients to make this healthy recipe!
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It's no secret that I love no bake desserts. These clusters are no exception! All you need is chocolate, coconut oil, coconut flakes and chopped cashews. I added flaky sea salt because I love a sweet and salty mix, but salt is optional. Also, these bites make a wonderful holiday gift when wrapped!
Ingredients in the recipe
- sugar free dark chocolate chips
- coconut oil
- unsweetened toasted coconut flakes
- chopped raw cashews
- flaky sea salt - optional
An awesome part about these crunchy clusters is that they contain no added sugar! If you are looking for sugar free dark chocolate chips, I love the brand Lily's. I typically buy them from Amazon. They are keto friendly, low carb and stevia sweetened.
Substitutions
- You can use regular unsweetened coconut flakes instead of toasted.
- Feel free to swap out cashews for your favorite nut. Hazelnuts or almonds are two great options.
- I saw that Lily's came out with white chocolate chips. I'm sure they would be awesome in place of the dark chocolate chips.
Storage Tips
You can store these clusters at room temperature or in the fridge.
More Healthy No Bake Dessert Recipes
- Healthy No Bake Brownie Bites
- No Bake Almond Butter Energy Balls (Gluten Free)
- Snickerdoodle Cookie Dough Truffles
- Healthy No Bake Cookie Dough Bites
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Dark Chocolate Coconut Clusters (Keto)
Ingredients
- ¾ cup sugar free dark chocolate chips
- ½ tablespoon coconut oil
- 1 cup unsweetened toasted coconut flakes
- â…“ cup chopped raw cashews
- flaky sea salt - optional
Instructions
- Place chocolate chips and coconut oil in an oven safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted.
- Add coconut flakes and chopped cashews into a mixing bowl. Pour the melted chocolate over the top and mix until combined.
- Grab 7 non-stick silicone cupcake liners. Use a medium sized cookie scoop and scoop the chocolate mixture into each cupcake liner. Add a sprinkle of flaky sea salt if you would like.
- Place the liners into the freezer for about 1 hour to harden.
- Remove from the liners and enjoy!
- Store these clusters at room temperature or in the fridge.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Gina
love how simple this recipe is and just right for that nightly sweet tooth. I had to substitute walnuts for cashews because I'm allergic but they still came out great. I didn't have muffin tins either so I just scooped piles on to parchment paper and put the plate into the freezer. I think next time ill try peanuts or almonds (so it's like an almond joy!).
Love the idea of using almonds!
Heather
What a recipe! So simple to make and the kids loved it too!
Yay!! 🙂
Denise
Made a triple batch of these for a BBQ last weekend and everyone devoured them. New family favorite!
LOVE THAT!
Judy
Great recipe thanks!
💛