These Almond Clusters are delicious low-sugar crunchy chocolate almond clusters made with just 3 ingredients. They are high in natural protein with almost 3 grams per small cluster.

I love simple chocolatey snack like my Chocolate Dipped Stuffed Dates but today I wanted to make a quick one with my many almonds that I needed to use!

While the full recipe is just below, scroll further down for all my tips, ingredient selection suggestions, and step-by-step pictures!

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Almond Clusters

These Almond Clusters are delicious low-sugar crunchy chocolate almond clusters made with just 3 ingredients. They are high in natural protein with almost 3 grams per small cluster.

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Prep Time: 10

Freeze Time: 10

Total Time: 20

Course: Dessert, Snack

Cuisine: American

Servings: 16 clusters

Calories: 85.6 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 3 ounces Dark Chocolate - 55% for sweet treats, 70% for medium sweet, or 85% for low sugar (note 1)
▢ 1 cup Almonds - (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 clusters, pick 85% cocoa, or 70% for a sweeter treat. For a very sweet cluster use 55% cocoa chocolate.
Preheat the oven to 325 °F (160 °C). Line the almonds, on a large baking sheet. Bake for 12 minutes, shaking halfway. Let them cool down for 30 minutes before using in the recipe.
In a microwave-safe glass bowl add the squares of chocolate and coconut oil.
Microwave in 30-second bursts, stirring between each until fully melted.
Fold in the roasted almonds and use a rubber spatula to stir and coat the nuts.
Line a large sheet that fit the width of your freezer, with lightly oiled parchment paper. Set aside.
Drop a tablespoon of chocolate coated almonds on the prepared sheets and repeat, leaving some space between each cluster. I made 16 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 buy roasted almonds to skip the roasting process. You can also roughly chop the roasted almonds on a chopping board before adding in the chocolate, or use silvered almonds to make the clusters easier to bite on.

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.

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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 these clusters. Here’s how to pick them.

Dark Chocolate Bar – This is the key ingredient providing rich, bittersweet cocoa flavor and a crunchy coating for the clusters. Choose 70% to 85% cocoa for a lower-sugar treat, or 55% if you prefer a sweeter cluster. High-quality, degustation chocolate bars are ideal.
Almonds – These add a satisfying crunch and boost natural protein, with about 3 grams per small cluster. Use pre-roasted almonds to save time, or roughly chop them (or opt for sliced/silvered almonds) for a different texture that’s easier to bite on. You can also use sliced almonds or slivered almonds to change the texture. They are thinner pieces of almonds that are easier to bites on too if you have sensitive teeth.
Coconut Oil – A light-flavored oil that helps the chocolate melt smoothly and coat the almonds evenly. You can substitute with avocado oil or light olive oil if desired, but avoid strongly flavored oils that may overpower the chocolate.
Sea Salt Flakes (Optional) – A pinch of sea salt enhances the chocolate’s flavor. It’s optional but I recommend it for that extra flavor pop.

How to Make Almond Clusters

This is a really easy recipe to whip up.

Mixing melted chocolate for the Almond Clusters.

Melt the dark chocolate with the coconut oil with your favorite method (microwave, bain-Marie, etc.) while roasting the almonds in the oven (if not already roasted).

Pour the almonds in the bowl with melted chocolate and coat them evenly. Form clusters on a plate lined with parchment paper and leave in the freezer.

Carine’s Tips

I have a few more tips to share for delicious clusters.

Roasted Almonds: Buy roasted almonds from the grocery store to make the recipe in less than 20 minutes. I like to dry-roast my almonds as this prevents adding oil.
Cool Almonds: Allow the roasted almonds to cool for 30 minutes before mixing with the melted chocolate, ensuring a smooth coating without melting too quickly.
Add Fruits: You can add some dried fruits – swap 1/4 cup of almonds for dried cranberries, finely chopped dates, or goji berries.
Coat Evenly: Gently fold in the roasted almonds with a rubber spatula to ensure every piece is well coated in chocolate.
Uniform Clusters: Use a tablespoon to drop clusters onto lightly oiled parchment paper, spacing them out to allow for expansion and even setting.
Finish with Salt: For an extra flavor boost, sprinkle a pinch of sea salt flakes over the clusters just before serving.