These quick little bite-sized chocolate clusters are a tasty blend of dark chocolate, coconut and almonds.
If you’re a chocolate lover (like I am), these chocolate clusters are the ideal treat to satisfy those all too familiar cravings. They have a rich chocolate flavor, with a firm truffle-like consistency and are filled with tasty bits of toasted almonds and coconut.
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.
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 we add a generous amount of finely chopped toasted almonds and coconut and mix until well coated.
Little stacks of the mixture are then scooped out onto a piece of parchment and left to set 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.
Serves 12
Sylvie Shirazi
Yields 12
These quick little bite-sized clusters are a tasty blend of chocolate, coconut and almonds.
15 minPrep Time
15 minTotal Time
Save RecipeIngredients
- 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)
- 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.
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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.
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