Satisfy your chocolate cravings with these homemade chocolate coconut clusters. Made with simple ingredients they’re perfect for everyday snacking or gifting.
If you’re a chocolate lover (like I am), these chocolate coconut clusters are the ideal treat to satisfy those chocolate cravings. They have a rich chocolate flavor, with a firm truffle-like consistency and are filled with tasty bits of toasted coconut and almonds.
Also known as rochers, these bite-sized clusters are a delightfully easy chocolate candy that anyone can make. You may recognize the name from those ubiquitous boxed hazelnut chocolates wrapped in gold foil, but rochers actually refer to a number of chocolate confections with a cluster-like shape that resembles a craggy rock, after which they are named in French.
It’s a simple combination that can be made in just minutes from ingredients you may already have in your pantry, which makes it the perfect recipe to make with kids (big or little) anytime a craving strikes. All you need is a little bit of patience while they set up in the fridge. Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Chocolate - Use dark chocolate chunks or chopped dark chocolate.
- Cocoa Powder – Use a good quality cocoa powder.
- Maple Syrup – Use a light colored maple syrup with a mild flavor.
- Almond Butter – Choose a creamy unsweetened almond butter.
- Coconut Oil – Use either refined or un-refined coconut oil.
- Almonds – You’ll need unsalted roasted almonds.
- Coconut - Use flake coconut, coarsely chopped and lightly toasted.
How to Make Chocolate Coconut Clusters:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The base is a mixture of chocolate, cocoa powder, maple syrup, almond butter and coconut oil which is all melted together until creamy and smooth.
- To that you’ll add the finely chopped toasted almonds and coconut and mix until well coated.
- Next you’ll scoop out little clusters of the mixture onto a piece of parchment and pop everything in the fridge until firm.
Luckily the chocolates keep well in the fridge for a while so you can store them in an airtight container to reach for whenever the mood arises, but I suggest you make a double batch as they never seem to last long enough! Whip some up for yourself or as a thoughtful homemade gift for Easter or Mother’s Day.
More Homemade Chocolates:
Chocolate Coconut Clusters
These quick little bite-sized chocolate coconut clusters are a tasty blend of chocolate, coconut and almonds.
Ingredients
- 1 ½ Tablespoons/22ml coconut oil
- 3 Tablespoons/45ml maple syrup
- 2 Tablespoons /30g creamy almond butter
- 1 Tablespoon/5g cocoa powder
- pinch of fine sea salt
- ¼ cup + 2 Tablespoons/90g dark chocolate chunks
- ¼ cup/60g flake coconut, coarsely chopped (lightly toasted if desired, see notes below)
- ¼ cup/28g unsalted roasted almonds, finely chopped
Instructions
- Combine coconut oil, maple syrup, almond butter, cocoa powder, sea salt and chocolate in a heatproof glass bowl placed over a small saucepan half filled with water (do not let the water touch the bottom of the glass bowl). Gently melt mixture over low heat while stirring occasionally until fully melted. Remove bowl from heat.
- Stir in chopped coconut and almonds into the melted chocolate mixture until completely coated.
- Using a small scoop or two spoons, scoop out small mounds of mixture onto a parchment lined pan or plate. Refrigerate until set. Store in an airtight container in the fridge.
Notes
How to Toast Coconut:
Pre-heat oven to 325 F. Spread coconut onto a parchment-lined baking sheet and toast for 3-5 minutes or until golden. Remove from oven and let cool completely.
Storage:
Store clusters in an airtight container in the fridge.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 23mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Dhanya Samuel says
These look fantastic. So easy to make especially in bulk; great for school and office potlucks