These easy 5-ingredient dark Chocolate Nut Clusters are made with almonds, pecans and walnuts finished with a touch of sea salt.
Dark Chocolate Nut Clusters with Sea Salt
These Dark Chocolate Nut Clusters with Sea Salt are just to-die-for!!! And as a holiday treat, they are healthier than cookies and make great desserts. And since they’re no bake, they are also easier and less messy. I brought them to my Moms for Thanksgiving and put each cluster in a mini cupcake liner and placed them in a cookie tin. They were a hit and everyone raved!
I’ve been making these dark Chocolate Nut Clusters every year for the holidays. You can make as many or little as you want, simple double triple or halve the recipe. There’s also plenty of extra chocolate left to make more nuts.
To calculate the calories and nutrition here, I weighed the nuts and the chocolate used on each cluster. Of course, the size of the nuts you buy will vary. I used Fisher nuts and Ghirardelli Dark Chocolate Melting Wafers which worked beautifully. Also, the amount of chocolate will vary depending how much chocolate stays on the nut. I let as much drip off each and calculated accordingly. As the chocolate cools more chocolate will stick to the nut, so you may have to reheat it a few more seconds.
Variations and Tips
- Make them low-carb using sugar-free chocolate.
- Instead of using a combination of nuts you can stick with just one, like all walnuts or all almonds.
- Add the sea salt right away so it sticks to the melted chocolate
- Store them in an air tight container for up to a week
How To Make Dark Chocolate Nut Clusters with Sea Salt
More Chocolate Recipes You Will Love
- Dark Chocolate Peanut Butter Bark
- Flourless Chocolate Cake
- Cranberry Pistachio Chocolate Bark
- Dark Chocolate Oatmeal Lace Cookies
- Chocolate Pistachio Biscotti
Dark Chocolate Nut Clusters with Sea Salt
Ingredients
- 20 almonds, total weight 20 grams
- 20 pecan halves, total weight 20 grams
- 20 walnut halves, total weight 60 grams
- 1 package Ghirardelli Dark Chocolate Melting Wafers*
- sea salt
Instructions
- Place chocolate wafers in a medium, microwave safe bowl. Melt in 30 second increments, stirring until melted, about 1 1/2 minutes total.
- Working quickly, dip a walnut into the melted chocolate with a fork and shake the excess off. Transfer to a piece of wax paper. Do the same with the pecan, then lay the pecan on top of the walnut. Repeat with the almond, finishing the cluster. Repeat with the remaining nuts.
- Finish each with a pinch of sea salt, to do this you will want to sprinkle it on top once they are are almost dry so it doesn't absorb, but not too dry or it won't stick. Enjoy!!
Last Step:
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- Make them low-carb using sugar-free chocolate.
- Instead of using a combination of nuts you can stick with just one, like all walnuts or all almonds.
- Add the sea salt right away so it sticks to the melted chocolate
- Store them in an air tight container for up to a week
Nutrition
