Here’s a treat to make for Halloween that won’t bust your healthy streak. As you know, dark chocolate and coconut is my favorite dessert combo. Sprinkling these chunky mounds with a little grey salt makes them extra addictive. And the recipe takes less than 10 minutes to make. Each one is two bites of heaven.
Thanks to Courtney Sander for submitting her simple and delicious recipe. I’ll be putting these on my Thanksgiving and holiday menus, too!
Makes 24 mini clusters
1. Pre-heat the toaster oven to 325° F.
2. Spread the almonds on a baking sheet and toast for 5-8 minutes, until fragrant and slightly darkened.
3. Meanwhile, melt the chocolate in the microwave on high power in 30-second intervals, stirring in between, until smooth. Stir the almonds into the melted chocolate.
4. Line the mini cupcake tin with mini cupcake papers. Place a spoonful of the almond-chocolate mixture into each cup (or onto parchment paper). Sprinkle with coconut. Place in the fridge to set, about 30 minutes. Enjoy!
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