Dark Chocolate Peanut Coconut Clusters

It snowed over the weekend, for the first time this year. Enough to stay, too. So naturally, I feel a bit festive (sorry, not sorry). Most of my ingredients are packed away for the big move on Sunday. Along with most other kitchen items. So I worked with what was not packed, and the end result were these little clusters. Remember these? They’re kind of like that, but simplified and a bit different.

Recipe testing is always fun (especially when it works out!). So, here you go. I didn’t measure, as I usually don’t when I am testing new recipes. Below are my best estimates as to the amounts used. Keep in mind, this yielded 6 good sized clusters.


2 1/2  tbsp raw cacao powder

2 tbsp cold pressed organic coconut oil

2 tbsp maple flavoured agave (or pure maple syrup)

1/4 cup desiccated coconut

1/3 cup roasted peanuts

1/3 cup peanut butter chips

pinch of sea salt


1. In a small sauce pot, add cacao, coconut oil and maple agave (or maple syrup). Heat over low-medium. Stir until all ingredients have melted and are smooth in texture.

2. Add roasted peanuts and desiccated coconut into the chocolate mixture. Stir well.

3. Using a spoon, create clusters and transfer onto a tray lined with parchment paper or foil. Sprinkle a tiny bit of sea salt over clusters. Freeze for about 20 minutes.

4. Meanwhile, on another small sauce pot or pan, melt peanut butter chips with some coconut oil over low-medium heat stirring frequently.

5. Remove clusters from the freezer and use a spoon to drizzle peanut butter sauce over the clusters.

6. Freeze cluster for another 10 minutes.

7. Break off pieces of peanut butter or chocolate sauce surrounding the cluster (for presentation).

8. Store in an airtight container in the freezer or fridge – whatever you prefer.

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