Ingredients
12 ounces dark chocolate chips or chopped bars labeled gluten free (60–70% cocoa)
1½ cups roasted almonds (whole or roughly chopped)
1 teaspoon coconut oil (optional, for extra shine)
½ teaspoon vanilla extract
¼ teaspoon fine sea salt, plus extra flaky sea salt for topping
Instructions
1. Line a baking sheet with parchment paper.
2. Place chocolate and coconut oil in a heat-safe bowl set over a small pot of barely simmering water.
3. Stir until the chocolate melts and looks smooth, then remove the bowl from heat.
4. Stir in vanilla and fine sea salt.
5. Fold in the roasted almonds until each nut looks coated with chocolate.
6. Drop heaping tablespoons of the mixture onto the parchment-lined baking sheet, leaving space between clusters.
7. Sprinkle a tiny pinch of flaky sea salt over each cluster if desired.
8. Chill the tray in the refrigerator for 20–30 minutes, until the clusters feel firm.
9. Transfer the gluten free candy clusters to an airtight container and store them in the refrigerator.
Notes
Swap in roasted peanuts, cashews, or pumpkin seeds for part of the almonds if all ingredients stay gluten free.
Stir in unsweetened coconut flakes for extra texture and flavor.
Keep clusters chilled for best crunch and to protect the chocolate from warm kitchen temperatures.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free