These Chocolate Cereal Clusters are easy 3-ingredient high-protein snack perfect for fixing your chocolate cravings. They are low in sugar, crunchy, and filling.
I love simple and tasty chocolate treats and I had a stack of protein cereal in my pantry so I decided to make these protein cereal clusters. While the full recipe is just below, don’t miss all my tips and tricks further down!
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Chocolate Cereal Clusters
These Chocolate Cereal Clusters are easy 3-ingredient high-protein snack perfect for fixing your chocolate cravings. They are low in sugar, crunchy, and filling.
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Servings: 8 clusters
Calories: 87.8 kcal
Ingredients
- 3 ounces Dark Chocolate - 55% for sweet treats, 70% for medium sweet, or 85% for low sugar (note 1)
- 1 cup Protein Cereal - (note 2)
- 1 teaspoon Coconut Oil - (note 3)
- 1 pinch Sea Salt Flakes - optional
Instructions
- First, pick the type of chocolate you love. For very low-sugar, low-carb clusters, pick 85% cocoa or 70% for a sweeter treat. For a very sweet cluster, use 55% cocoa chocolate.
- Line a large board or plate that fits the width of your freezer with lightly oiled parchment paper to prevent the clusters from sticking to the paper. Set aside.
- In a microwave-safe glass bowl or non-stick sauce pan, add the squares of chocolate and coconut oil.
- Microwave in 30-second bursts, stirring between each until fully melted. Or bring over low-medium heat and stir with a rubber spatula until melted. Remove from heat.
- Fold the protein cereal and stir with the rubber spatula to evenly cover.
- Drop 2 tablespoons of chocolate coated cereals on the prepared sheets and repeat, leaving some space between each cluster. I made 8 clusters.
- Pop the sheet in the freezer for 10-12 minutes until the chocolate hardens and the clusters and set.
- Serve with a pinch of sea salt flakes.
Notes
Note 1: Any chocolate work in this recipe, the choice of chocolate depends on your tastebuds and sweetness expectations. I like high-quality degustation chocolate bars from 70% cocoa to 85% cocoa. But if you have a sweet tooth, 55% cocoa makes delicious sweet clusters.
Note 2: You can use any cereals for this recipe, like cornflakes, Nutri Grains, puffed quinoa, soy crisp but my go to are the protein cereals by Catalina Crunch – the cinnamon or maple flavors goes so well with the dark chocolate in the cluster.
Note 3: Any oil can be used as soon as it’s low in flavor. Other choice are avocado oil or light olive oil.
Storage: Store the clusters in an airtight container in the fridge for up to 2 weeks. Freeze them for up to 1 month in Ziploc bags, eat frozen or thaw for 30 minutes at room temperature before.
Nutrition
Serving: 1cluster | Calories: 87.8kcal | Carbohydrates: 8.7g | Protein: 3.4g | Fat: 6.3g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1.5g | Sodium: 28.1mg | Fiber: 3.3g | Sugar: 3.6g | Calcium: 12.5mg | Iron: 0.4mg | Phosphorus: 7.5mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 3 ingredients to make this recipe, let me show you how to pick the best.
- Dark Chocolate – This provides the rich, chocolatey base. The percentage of cocoa determines the sweetness level. For a lower sugar option, 85% cocoa is ideal, while 55% offers a sweeter treat. You can also use vegan chocolate chips or other vegan chocolate bars.
- Protein Cereals – These add crunch, protein, and fiber. Alternatives include cornflakes, puffed quinoa, puffed buckwheat, soy crisps, or nutrigrain. You can also use a mix of different cereals to vary the texture.
- Coconut Oil – This helps melt the chocolate smoothly and adds a slight richness. You can also use avocado oil or a light olive oil as a neutral-flavored alternative.
- Sea Salt Flakes – This optional ingredient enhances the chocolate flavor with a touch of saltiness.
How to Make Chocolate Cereal Clusters
This recipe is super easy to whip up, here’s ho in pictures.
Combine the dark chocolate and coconut oil in a bowl and heat them up with your favorite method (microwave, bain-Marie, etc.).
When the chocolate is melted, stir it, and add the protein cereal.
Stir to fully cover the cereal with the chocolate.
Form small clusters on a plate lined with parchment paper and place it in the freezer for 20 minutes.
Carine’s Tips
Let me share a few more tips for perfect treats.
- Chocolate Tempering – For a glossy finish, you can temper your chocolate. This involves gently heating and cooling the chocolate.
- Cluster Size – Use a cookie scoop for uniform cluster sizes, ensuring even setting.
- Flavor Infusions – Add a drop of peppermint extract or orange extract to the melted chocolate for a flavor twist.
- Nutty Additions – Incorporate chopped roasted nuts like almonds or peanuts for extra crunch and flavor. You can also add 2 teaspoons of peanut butter to the batter.
- Dried Fruit Mix-ins – Dried cranberries or dates add a chewy texture and sweetness.
- Spice it Up – A pinch of cinnamon or chili powder in the melted chocolate can add a warm, spicy note.
- Cereal Variety – Experiment with different cereal textures, like combining puffed quinoa with cornflakes.
- Even Coating – Ensure the cereal is fully coated in chocolate for consistent flavor and texture.
- Freezer Placement – Store the tray flat in the freezer to prevent clusters from sticking together.
- Salt Balance – If using salted nuts, adjust the amount of sea salt flakes to avoid overpowering the sweetness.
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