Racimos de coco (3 ingredientes, bajo en azúcar)

Estos Racimos de coco are simple low-carb treats full of chocolate and ready in under 20 minutes with just 3 ingredients, and they are dairy-free and egg-free.

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I love making simple recipes with a lot of chocolate, like my Racimos de almendras, Racimos de nueces y Racimos de yogur but I have a soft spot for coconut, so I had to do a version with coconut!

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Racimos de coco

Estos Racimos de coco are simple low-carb treats full of chocolate and ready in under 20 minutes with just 3 ingredients, and they are dairy-free and egg-free.

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Tiempo de preparación: 10 minutos minutos

Tiempo de congelación: 10 minutos minutos

Tiempo Total: 20 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 10 grupos

Calorías: 129 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 4.5 onzas de Chocolate negro - 55% para dulces, 70% para dulzor medio o 85% para bajo contenido de azúcar (nota 1)
• ▢ 1 ½ tazas de Coco rallado (sin azúcar) - (note 2) roast 5 min at 350 °F/180 °C
• ▢ 1 cucharadita de Aceite de Coco - (nota 3)
• ▢ 1 pizca Escamas de sal marina - opcional

Instrucciones para la impresión en alta definición

• Preheat the oven to 350 °F (180 °C). Line a medium baking sheet with parchment paper. Line the shredded coconut in a single layer on the baking sheet.
• Bake them for 5-7 minutes on the center rack until just toasted. Watch closely to avoid burning the coconut. Remove from the oven and cool down at room temperature while melting the chocolate.
• First, pick the type of chocolate you love. For very low-sugar, low-carb clusters, pick 85% cocoa or sugar-free chocolate. For medium-sweet treats, use 70% cocoa chocolate. For sweet coconut clusters, use 55% cocoa chocolate.
• Prepare a large board or plate where you will place the clusters. Make sure it fits the width of your freezer. Line with parchment paper and lightly oil it 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 with a wooden spoon, and repeat until fully melted. Or bring over low-medium heat and stir with a rubber spatula or wooden spoon until melted. Remove from the heat.
• Fold the toasted coconut, and stir with the rubber spatula to evenly cover the coconut threads with the melted chocolate.
• Use a cookie dough scoop to grab about 2 tablespoons of chocolate-coated coconut, release it on the prepared sheets, and repeat, leaving some space between each cluster. I made 10 clusters. You can keep the tall ones like mine, they are a bit harder to bite on, or press the clusters to flatten them – thinner and easier to bite.
• Introduce la lámina en el congelador durante 10-12 minutos hasta que el chocolate se endurezca y los racimos se hayan solidificado.
• Sírvelo con una pizca de escamas de sal marina.

Notas

notas 1: Any chocolate works in this recipe. The choice of chocolate depends on your taste buds 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.

Nota 2: I am using unsweetened shredded coconut. It has a bigger size than desiccated coconut, but smaller than coconut flakes. If you swap for coconut flakes, you will need only 1 cup of coconut flakes.

notas 3: Any oil can be used as soon as it’s low in flavor. Other choices are avocado oil or light olive oil.

AlmacenajeGuarda los racimos en un recipiente hermético en el refrigerador hasta por 2 semanas. Congélalos hasta por 1 mes en bolsas Ziploc, consúmelos congelados o descongélalos durante 30 minutos a temperatura ambiente antes de consumirlos.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1grupo | Calorías: 129kcal | Carbohidratos: 7.7g | Proteína: 1.4g | Grasa: 11.7g | Grasa saturada: 9.1g | Grasa poli-insaturada: 0.2g | Grasa monosaturada: 1.8g | Sodio: 4.5mg | Potasio: 57.7mg | Fibra: 2.8g | Azúcar: 4.3g | Vitamina C: 0.2mg | Calcio: 2.8mg | Hierro: 0.4mg | Magnesio: 9.6mg | Fósforo 21.9mg | Zinc: 0.2mg

Ingredientes y sustituciones

Solo necesitas 3 ingredientes para preparar esta receta. Aquí te explicamos cómo elegirlos.

• Chocolate negro – This provides the rich, decadent base of the clusters. I suggest it because it balances the sweetness of the coconut. You can also use dairy-free milk chocolate for a sweeter option, or white chocolate for a different flavor profile.
• Coco rallado – This adds texture and a natural sweetness. You can also use coconut flakes, but if you do, you’ll need to reduce the amount to 1 cup. Other options include unsweetened desiccated coconut.
• Aceite de Coco – This helps melt the chocolate smoothly and adds a subtle coconut flavor. You can also use avocado oil or a light olive oil, both of which are neutral in flavor.
• Escamas de sal marina – I use this to enhance the chocolate’s flavor but it’s optional. A pinch of regular sea salt also works.

How to Make Coconut Clusters

This recipe is really easy to whip up. Here’s how in a few pictures.

Spread the shredded coconut on a baking sheet and toast it in the oven at 350 °F (180 °C) for 5-7 minutes.

Melt the dark chocolate with coconut oil in a bowl (using a microwave or double boiler method) and stir the mixture.

Add the toasted shredded coconut to the melted chocolate and stir the mixture until well coated.

Form cookie clusters with an ice cream scoop and freeze them for 10-12 minutes.

Consejos de Carine

Let me share a few more tips to make sure you make the best clusters.

• Even Chocolate Melting – Use a double boiler for melting the chocolate if you don’t want to use a microwave. This method prevents the chocolate from burning.
• Variedad de texturas – Try adding a sprinkle of chopped nuts (like almonds or pecans) on top of the clusters before they set for added crunch.
• Infusión de Sabor – Add a drop or two of peppermint extract to the melted chocolate for a mint chocolate coconut cluster.
• Condiméntalo – A pinch of cinnamon or chili powder in the chocolate mixture adds a warm, complex flavor.
• Fruit inclusion – Add dried cranberries or chopped dried apricots for a sweet and tart touch.
• Nut Butter Addition – Add a tablespoon of peanut butter, almond butter, or other nut butter to the melted chocolate for a richer flavor.
• Swap Seeds – Swap some of the coconut for seeds like pumpkin seeds, sunflower seeds, or hemp seeds for a boost of protein. These seeds don’t need to be roasted. You can do it, but it tastes good without toasting them too.
• Templado de chocolate – For a glossy finish on the chocolate, temper it. This involves carefully heating and cooling the chocolate.
• Parchment Paper Prep – Lightly grease the parchment paper with coconut oil to ensure the clusters release easily.

More Chocolate Cluster Recipes

Chocolate Cereal Clusters

Racimos de almendras

Racimos de nueces

Racimos de yogur