Homemade chocolate nut clusters are a classic treat for the holiday season! Perfect for gifting and sure to please any chocolate lover, make your own with just a few pantry staples.
What is it about the combination of chocolate with fruit and nuts that’s so appealing?
Maybe it’s the variety of textures; so pleasantly smooth, crunchy and chewy in every bite. Or is it the enticing combination of salty and sweet flavors? Whatever the reason, it’s generally a crowd pleaser, especially around the holidays.
These bite-sized chocolate clusters are easy to whip up whenever you need a sweet treat. You can make a dozen of them in minutes with ingredients that you may already have in your pantry, which makes them a perfect last-minute gift. Pack them in a pretty box, and you’ve got yourself a gift that will please any chocolate lover on your list.
What are Chocolate Clusters?
Chocolate nut clusters are a classic treat of nuts (and sometimes dried fruit) dipped in melted chocolate. It’s a perfect combination of crunchy, salty, and sweet.
I’ve used pistachios and mulberries for a chocolate nut cluster that’s a bit out of the ordinary but of course you can substitute raisins or your favorite dried fruit for the mulberries if you’d prefer and the same goes for the pistachios (almonds and dried cherries perhaps). That’s the beauty of a recipe like this; you can treat it as a template for your own favorite flavors. Here’s what you’ll need:
(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.)
- Nuts – You’ll need raw pistachios, or nuts of your choice.
- Maple Syrup – The maple syrup is used to lightly glaze the nuts before adding them to the chocolate.
- Coconut Oil – Use either refined or un-refined coconut oil.
- Chocolate – Use a good quality dark chocolate, either semi-sweet or bittersweet.
- Dried Fruit – Use dried white mulberries or the dried fruit of your choice. (Mulberries are chewy like raisins with a mild fig-like flavor.)
How to Make Chocolate Nut Clusters:
- First you’ll glaze the nuts by combining them with the maple syrup and coconut oil in a small skillet. Once the nuts are coated you’ll let them cool while you melt your chocolate.
- Stir the caramelized nuts and dried fruit into the melted chocolate and spoon into mini paper cups.
- Refrigerate until the chocolate is set and enjoy!
Dark, rich and studded with caramelized fruit and nuts, these chocolate clusters make for a nice after dinner treat, so make sure to save a few for yourself as well!
More Homemade Chocolates:
Dark, rich and studded with caramelized fruit and nuts, these chocolate nut clusters make for a nice after dinner treat.
- ¼ cup/ 28g raw pistachios (or nuts of choice), coarsely chopped
- 1 ½ Tablespoons/22g maple syrup
- 1 teaspoon/5 g coconut oil
- Pinch of sea salt
- 8oz/225g good quality dark chocolate, finely chopped
- ¼ cup/28g dried white mulberries (or dried fruit of choice)
- Fleur de sel for finishing chocolates
- mini paper cups
- Place 12 mini paper cups on a tray.
To prepare the pistachios:
- Prepare a piece of parchment on a tray.
- Heat the pistachios, maple syrup, coconut oil and a pinch of salt in a small skillet over medium heat, stirring constantly until the syrup reduces and coats the nuts (about 2 minutes).
- Remove from heat and pour out over the prepared parchment.
- Let cool completely and break into pieces.
To makes the chocolate clusters:
- Either place half the chocolate in a bowl sitting over a saucepan of just boiled water and allow the chocolate to melt slowly stirring occasionally, or place half the chocolate in a microwave-safe bowl and on high in 20 seconds intervals, stirring and repeating until chocolate just melts.
- Let cool for 2-3 minutes then stir in the remaining chocolate and stir gently until melted. Cool another 2-3 minutes and mix in half of the glazed pistachios and dried mulberries.
- Immediately drop using a teaspoon into the paper cups. Top with remaining pistachios, mulberries and a pinch of salt. Refrigerate until chocolate is set (about 30 minutes).
- Chocolate clusters can be stored in an airtight container.
Use nut and dried fruit of your choice.
Use chocolate of your choice.
Store chocolates in an airtight container at room temperature.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 20mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 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.