No need to ignore your sweet tooth with these heavenly, easy, and decadent dark chocolate nut clusters. Made with dark chocolate, chia seeds, coconut, and popped quinoa this quick and easy chocolate candy is a treat you can feel good about eating.
This delicious and simple recipe is also a great way to add delicious ingredients to your foods while indulging in something decadent.
They are the perfect combination of sweet and nutritious, packed with amazing ingredients such as dark chocolate, nuts, chia seeds, and popped quinoa.
Make these chocolate disks ahead of time to store in your fridge for a snack to enjoy later on and curb your cravings. If you enjoy sweet snacks, you may also enjoy these whole wheat pretzels, dark chocolate bark, and chocolate orange energy bites.
Why You Will Love This Recipe
- Delicious chocolate bites for a rich chocolate treat!
- Easy to carry on the go!
- Less expensive than store-bought chocolate.
- Lots of possible variations to make chocolate clusters you love!
Ingredients
Let's look at the superfood ingredients in this recipe! They're only a few and you should easily be able to find them. Check the recipe card for the full list and quantities.
- Ghirardelli Bittersweet Chocolate: Dark chocolate contains nutrients and antioxidants such as fiber, iron, magnesium, potassium, copper, manganese, and zinc. For this recipe, I used Ghirardelli 60% Cacao Bittersweet Dark Chocolate. It is recommended to select a brand with a cocoa content of at least 60% to have the best nutritional value.
- Quinoa: I prefer using tri-colored quinoa but you can use any you prefer.
- Coconut oil: Helps the chocolate melt but also allows the chocolate to harden again. I do not recommend using other oils.
- Mix-ins: We're using chia seeds, pecans, unsweetened coconut, and currants.
How to Make Dark Chocolate Nut Clusters
Are you ready to get started? Here's an overview of the steps involved. Check the recipe card at the bottom of the page for detailed instructions.
Step 1: Pop the Quinoa
Our popping method enhances the earthy, nutty flavor of the grain and creates a crunchy texture that works well in this chocolate dish.
- Heat a pan over medium heat until it is really hot, not smoking but hot. Add one tablespoon of the quinoa into the pan at a time. The quinoa should start to pop right away, within a few seconds.
- As soon as it pops, within about 10 seconds, remove it and place it on a plate to cool. Set aside.
Step 2: Make the Chocolate Clusters
- Chop the dark chocolate and place it in a microwave-safe bowl with coconut oil.
- To melt, place the bowl in the microwave and heat in 30-second intervals, mixing between each interval.
TOP TIP: One thing to keep in mind, do not heat until it is melted all the way. To prevent burning the chocolate, leave about 25% of the dark chocolate unmelted and mix slowly until it is completely smooth.
- Remove the chocolate from the microwave and gently mix until all the chocolate is melted.
- Add about half of the pecans, currants, popped quinoa, coconut, and chia seeds. Be sure to reserve some for topping.
- Let the chocolate cool slightly, about 5 minutes. Then use a spoon to place the chocolate on the lined baking sheet to form disks. I made 10 disks, but you can make more or less, depending on the size you want.
- Sprinkle the reserved add-ins over the top.
- Let them harden in the fridge or at room temperature depending on the temperature in your house.
How to Store
These are also the perfect treats to take on the go in a zip-lock bag and will make a great addition to your next meal prep.
These chocolate disks are great to bring to work as a light snack to keep you energized and focused for a long day at work. Here are some tips for storing them!
- Store them in an airtight container or plastic bag. I like to store them in the fridge, but if your house is cool enough, you can always keep them at room temp!
- To carry them on the go. Allow them to cool in the refrigerator or freezer overnight before taking them out to ensure they will not melt throughout the day
- Store them for up to seven days but store them in the freezer to extend their shelf-life.
Variations
- Pecans: You can swap out the pecans with just about any nut such as peanuts, walnuts, pistachios, or almonds. Just be sure to choose nuts that do not contain salt or sugar.
- Currants: Use dried cranberries, raisins, or any other no sugar added dried fruit instead.
- Chia seeds: Swap it with hemp seeds for a similar nutrient profile.
Expert Tips
- Use a heavy bottom pan to pop the quinoa. I find it allows for the best results since it heats more evenly.
- Be sure to store chocolate coconut clusters in a cool, dark place. If it's warm in the house, the fridge or freezer is your best bet.
- Use at least 60% dark chocolate
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Easy and Decadent Chocolate Nut Clusters
Ingredients
- 8 ounces dark chocolate
- 1 teaspoon coconut oil
- 2 tablespoons quinoa
- ½ cup dried currants
- 1 tablespoon chia seeds
- ¼ cup chopped pecans plus a whole pecan to top each disk
- ½ cup unsweetened coconut
Instructions
- Heat pan over medium heat until it is really hot. You don't want it to be smoking, but hot. Add 1 tablespoon of the quinoa into the pan at a time. The quinoa should start to pop right away, within a few seconds. As soon as it pops, within about 10 seconds, remove it and place it on a plate to cool. Set aside.
- Line a baking sheet with parchment paper and set it aside.
- Chop the dark chocolate and place it in a microwave-safe bowl with coconut oil. Microwave in 30-second intervals. Mix between each interval. One thing to keep in mind, do not heat until it is melted all the way. You want to melt it until it is about 75% melted. Remove the chocolate from the microwave and gently mix until the chocolate is melted.
- To the chocolate, add in almost all the add-ins. Make sure to reserve some for topping.
- Let the chocolate cool slightly, about 5 minutes. Then drop the chocolate disks onto the baking sheet. I made 10 disks, but you can make more or less, depending on the size you want.
- Top with the reserved add-ins.
- I like to cool in the fridge, but if your house is cool enough, you can always let them harden at room temp.
- To store, if you don't eat them all right away, store them in an airtight container. I like to store them in the fridge, but if your house is cool enough, you can always keep them at room temp!
- Now, sit back and enjoy. You deserve it.
Notes
- Use a heavy bottom pan to pop the quinoa. I find it allows for the best results since it heats more evenly.
- Be sure to store chocolate coconut clusters in a cool, dark place. If it's warm in the house, the fridge or freezer is your best bet.
- Use at least 60% dark chocolate
Did you make this recipe? Let me know!