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.
Keyword Dark Chocolate Coconut Clusters, Keto, Low Carb