Chocolate Coconut Cashew Clusters

I have been dying to share this recipe and have finally gotten around to posting it! 
I love desserts that offer a Hodge-podge of ingredients capped off with a chewy texture…and of course some chocolate never hurts!  Of course I’m not just talking about any old conglomerate of ingredients…we’re talking the good stuff, loaded with healthy fats, rich cocoa powder, protein, and not too much added sugar.
These have gotten the “mmmm-hmmm” approval from all the men in my life: husband, brother, dad, and grandpa so I believe they are a winner! 
Gluten, Grain, Dairy, and Egg free! (Can also be made without nuts) 
No baking involved so adjust to your own taste preferences.
Real Ingredients Used:
Coconut oil, cocoa powder, raw honey, shredded unsweetened coconut, cashews, Himalayan salt, pure vanilla extract

No-Bake Chocolate Coconut Cashew Clusters


For the Chocolate

  • 1 cup coconut oil extra virgin, unrefined
  • 1 1/4 cup cocoa powder unsweetened
  • 1/3 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1/8 tsp Himalayan or sea salt

For the Cluster

  • 1 1/2 cups cashews unsalted, roasted (may substitute almonds)
  • 3 1/2 cups shredded coconut unsweetened
  • 3 tbsp coconut oil or butter melted
  • 2 tbsp honey room temperature
  • 1/2 tsp vanilla extract
  • pinch Himalayan or sea salt


Prepare the Chocolate

  • Melt the coconut oil in a small saucepan over low heat. Whisk in cocoa powder, honey, vanilla, and salt. Remove from heat once combined, should be smooth and liquid.

Prepare the Cluster

  • Place the cashews into a food processor and pulse a few times to break into smaller pieces. *NOTE: if you have raw cashews you can roast them yourself in the oven at 350 for about 10-15 minutes, stirring often.
  • Add the coconut, butter, honey, vanilla, and salt to the food processor and pulse just to combine…do not over-chop! Transfer Cluster mixture to a large mixing bowl.
  • Pour the prepared chocolate over the cluster mixture and fold until completely coated with the chocolate (there will be some chocolate pooled at the bottom, that’s okay)

To No-Bake

  • Grease muffin tins (18-24 depending how big you want them) with coconut oil or line with muffin papers.
  • Evenly spoon the mixture into the muffin tins. Spoon extra pooled chocolate over each cluster once in the tins to create a small pool of chocolate at the bottom of each cluster.
  • Place in freezer for about 20 minutes or until hardened. Pop out of the tins and transfer to an air-tight container to be stored in the refrigerator. You can also store them in the freezer if preferred.

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