Coconut Almond Chocolate Clusters

Try this easy Easter candy recipe.

Recipe by Mimi Council.

Coconut Almond Chocolate Clusters

Makes 24

283 grams (2 cups) chopped organic milk chocolate

142 grams (1 2/3 cups) organic fine shredded unsweetened coconut

113 grams (2/3 cup) organic whole almonds

Method Line baking sheet with parchment paper.

In a double boiler, melt 226 grams (2 1/2 cups) of the milk chocolate until it reaches 110°F on a chocolate thermometer. Remove from heat.

Add in the remaining milk chocolate and stir to combine completely. Let chocolate reach 89°F on a chocolate thermometer.

Add the coconut and almonds into the milk chocolate and stir to coat them completely. Using a regular kitchen spoon, drop them onto a baking sheet lined with parchment paper.

Place in the fridge until they set, about 1 hour.

Store in the fridge or in a cool dry place for up to 2 weeks.

Vegan - Replace the milk chocolate with dark chocolate.

High Altitude - Follow the recipe as noted.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!