These coconut clusters are straightforward, simple, and absolutely delicious. They’d be a great addition to a charcuterie board or a special movie night (or anytime) snack. I know it’s not the holidays yet, but I can definitely see these at a Christmas gathering or in a cookie box for friends and neighbors.
About this recipe
Make sure that you use toasted coconut chips for these clusters. Trust me, toasted makes all the difference. Coconut chips are different from flaked coconut. The pieces are bigger and flakes don’t give the texture that I’m going for here. As always, feel free to experiment, but just know that the recipe has not been tested in this way. If you can’t find toasted coconut chips, you can toast the coconut yourself in a 350 degree oven for 3-5 minutes, stirring after 2 minutes. Watch the coconut carefully because coconut will go from nicely toasted to burnt in a matter of seconds. As soon as the coconut starts to brown, it’s ready to be pulled out. Lastly, feel free to use regular semi-sweet chocolate in place of the dairy free and vegan chocolate if you desire. It works the exact same way.
Gluten Free Vegan Dark Chocolate Coconut Clusters
3 oz (roughly 1/2 cup) dairy free chocolate chips or chopped chocolate
3.5 oz toasted coconut chips
Flakey sea salt for finishing (I prefer fleur de sel, but any flaked sea salt can be subbed)
- Line a baking sheet with parchment or a silicon baking mat.
- Place the chocolate in a bowl and microwave in 30 second intervals, stirring well in between, until chocolate is melted. Be careful not to overheat and burn.
- Place the toasted coconut chips on the lined baking sheet in heaping tablespoons placed one inch apart.
- Using a tablespoon measure, carefully pour 1/2 to 3/4 tablespoon of chocolate over the heaps of coconut and top with more coconut chips on top of the melted chocolate.
- Sprinkle with a tiny bit of fleur de sel or flaked sea salt and place in the freezer for 2-3 minutes to set before enjoying.
Storage: Store in an airtight container on the counter for up to 3 days. For more warm and humid climates, store in an airtight container in the fridge for up to 3 days.