50-50 Dark Chocolate Nut Bliss

50-50 Dark Chocolate Nut Bliss

Rich dark chocolate clusters studded evenly with toasted nuts for a crunchy, snappy bite.

Total 45 min Makes 24 pieces Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts

These no-bake clusters pair melted dark chocolate with an even split of toasted almonds and cashews, chilled until firm and glossy. Quick to assemble with just a handful of ingredients, they work well as a homemade gift, party treat, or afternoon pick-me-up. Toasting the nuts first deepens their flavor and adds a satisfying crunch against the smooth chocolate.

Ingredients

  • 1 1/2 cups raw almonds
  • 1 1/2 cups raw cashews
  • 16 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil
  • 1/2 teaspoon flaky sea salt

Method

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

  2. Spread the almonds and cashews on the baking sheet and toast until fragrant and lightly golden, stirring once halfway through.

  3. Remove the nuts from the oven and let cool for 10 minutes, then roughly chop half of them, leaving the rest whole.

  4. Line a second baking sheet with parchment paper or a silicone mat.

  5. Combine the dark chocolate and coconut oil in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth and fully melted.

  6. Remove the bowl from the heat and stir in the toasted almonds and cashews until evenly coated.

  7. Drop rounded tablespoons of the chocolate-nut mixture onto the prepared baking sheet, spacing them about 1 inch apart.

  8. Sprinkle the clusters lightly with flaky sea salt.

  9. Refrigerate the clusters until firm and set.

  10. Transfer the set clusters to an airtight container and store in the refrigerator until ready to serve.

Rate this recipe

★ 4.4 (1)

50-50 Dark Chocolate Nut Bliss

These no-bake clusters pair melted dark chocolate with an even split of toasted almonds and cashews, chilled until firm and glossy. Quick to assemble with just a handful of ingredients, they work well as a homemade gift, party treat, or afternoon pick-me-up. Toasting the nuts first deepens their flavor and adds a satisfying crunch against the smooth chocolate.

45 min 24 pieces 165 cal

Ingredients

  • 1 1/2 cups raw almonds
  • 1 1/2 cups raw cashews
  • 16 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil
  • 1/2 teaspoon flaky sea salt

Method

  1. 1

    Preheat the oven to 350°F and line a baking sheet with parchment paper.

  2. 2

    Spread the almonds and cashews on the baking sheet and toast until fragrant and lightly golden, stirring once halfway through.

  3. 3

    Remove the nuts from the oven and let cool for 10 minutes, then roughly chop half of them, leaving the rest whole.

  4. 4

    Line a second baking sheet with parchment paper or a silicone mat.

  5. 5

    Combine the dark chocolate and coconut oil in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth and fully melted.

  6. 6

    Remove the bowl from the heat and stir in the toasted almonds and cashews until evenly coated.

  7. 7

    Drop rounded tablespoons of the chocolate-nut mixture onto the prepared baking sheet, spacing them about 1 inch apart.

  8. 8

    Sprinkle the clusters lightly with flaky sea salt.

  9. 9

    Refrigerate the clusters until firm and set.

  10. 10

    Transfer the set clusters to an airtight container and store in the refrigerator until ready to serve.