Cranberry Almond Snack Clusters
fiberDelight in these no-bake chocolate clusters packed with crunchy almonds and sweet dried cranberries. High in plant-based protein, fiber, and healthy fats, they’re an easy, guilt-free snack that sets in under 30 minutes—perfect for meal prep, dessert, or a quick energy boost.
Equipment
- Large baking tray (1)
- Baking paper (enough to line tray)
- Ziplock bag (1)
- Rolling pin or heavy object (1)
- Microwave-safe mixing bowl (1)
- Spoon or teaspoon (1)
Ingredients
- 160 g 1 cup dark chocolate melts
- 100 g 2/3 cup dried cranberries
- 100 g 2/3 cup dry roasted almonds
Instructions
- Prepare Your Baking Surface: Start by lining a large flat tray or baking sheet with baking paper. Make sure the paper covers the entire tray so the clusters won’t stick once they set. This simple step ensures your treats lift off easily and maintain their shape, making cleanup a breeze.
- Ready the Almonds: Take 2/3 cup of dry roasted almonds and place them inside a sturdy ziplock bag. Seal the bag carefully, squeezing out as much air as possible. This keeps the almonds from scattering during crushing and helps achieve uniform pieces.
- Crush the Almonds: Using a rolling pin, gently tap and roll over the bag of almonds. Your goal is to break the nuts into smaller chunks—not powder. These jagged pieces will add a satisfying crunch to your clusters. Check occasionally to make sure the pieces are not too small; they should be bite-sized for texture.
- Melt the Chocolate: Pour 1 cup (160 g) of dark chocolate melts into a microwave-safe mixing bowl. Microwave on high in 30-second intervals, stirring well after each burst. This prevents the chocolate from scorching. Continue until the chocolate is completely smooth and glossy. Take your time—rushed chocolate can seize, ruining the silky texture.
- Combine Almonds and Cranberries: Once the chocolate is fully melted, add the crushed almonds and 2/3 cup (100 g) dried cranberries to the bowl. Stir gently but thoroughly, ensuring every piece is coated in chocolate. The cranberries should be evenly distributed, giving a balance of sweetness with every bite.
- Portion the Clusters: Use a teaspoon or small spoon to scoop out the chocolate mixture and drop it onto the lined baking tray. Space each cluster evenly to prevent them from sticking together as they set.You can make them as small or as large as you like, but uniform sizes help them set evenly.
- Refrigerate to Set: Place the tray in the refrigerator and allow the clusters to set for 15 to 30 minutes, or until the chocolate is completely firm to the touch. If you live in a warmer climate, you may need the full 30 minutes. This chilling step is essential for the clusters to hold their shape.
- Serve or Store: Once set, carefully lift the clusters off the baking paper. Serve immediately as a snack or dessert. To store, place them in an airtight container. They can stay at room temperature for a week, but during hot weather, refrigeration is recommended to maintain firmness and prevent melting.
- Optional Tips for Customization: For extra flavor, consider sprinkling a pinch of sea salt on top of each cluster before chilling. You can also swap the almonds for walnuts, pecans, or cashews, or mix in seeds like pumpkin or sunflower for added nutrients and texture.
Notes
- The number of clusters may vary depending on the size of your spoonfuls.
- For best texture, avoid over-crushing the almonds—they should be chunky, not powdered.
- Use high-quality dark chocolate for a richer flavor and smoother finish.
- This recipe is naturally gluten-free, vegetarian, and can be made vegan if dairy-free chocolate is used.
- Clusters can be customized with other dried fruits, seeds, or nuts according to your preference.
