Coconut Clusters

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These Coconut Clusters 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/coconut-clusters/ or scan the QR code here ➡️

Prep Time10

Freeze Time10

Total Time20

Servings: clusters

Calories: 129kcal

Author: Carine Claudepierre

Ingredients

4.5 ounces Dark Chocolate 55% for sweet treats, 70% for medium sweet, or 85% for low sugar (note 1)
1 ½ cups Shredded Coconut (Unsweetened) (note 2) roast 5 min at 350 °F/180 °C
1 teaspoon Coconut Oil (note 3)
1 pinch Sea Salt Flakes optional

US Customary - Metric

Instructions

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.
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 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.

Note 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.

Note 3: Any oil can be used as soon as it's low in flavor. Other choices 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