Flaky Dark Chocolate Clusters, High Energy
Last updated on April 13th, 2024
Flaky Dark Chocolate Clusters are self-indulgent treats to snack on when fatigue hits your system, and you need an instant energy boost.
This dark chocolate recipe with almonds and pumpkin seeds is fast, healthy, and perfect for anyone on a low-carb or keto diet.
low-carb, keto, low-sugar
| per | carbs | fibre | net carbs |
|---|---|---|---|
| 1 | 2.7g | 1.1g | 1.6g |
This post contains Amazon affiliate links for products I use and love. Plated Focus earns a small commission on these links at no cost to you, and they will always be highlighted.
Flaky Dark Chocolate Clusters (High Energy)
Flaky Dark Chocolate Clusters are easy, grab-n-go treats to enjoy at any time. But above and beyond, these delicious chocolatey treats provide a fast burst of high energy to keep you supercharged throughout the day.
For that reason, I love munching on these chocolate-covered almond and pumpkin seed clusters when I feel like I’m running on empty, my natural response to over-exercising.
As long as I keep a container full of these sweet crispy bites, I know they’ll give me a little ‘happy’ boost to my system and instantly turn a sluggish afternoon into a productive one.
Why you will love Flaky Dark Chocolate Clusters
- These clusters are like mini chocolate granola bites, except they have no oats in the recipe but are just as crunchy and flaky. This recipe is for you if you are counting carbs or trying to eat less sugar!
- Since this recipe uses flaked almonds, the clusters are also easy on your teeth, so you can safely enjoy a sweet crispy treat without a trip to your dentist.
- How are these clusters flaky? In short, flaked almonds work well in this recipe since their chunkiness is broken down. On the other hand, these delicate clusters hold together superbly using the correct ratio of melted dark chocolate to nuts and pumpkin seeds.
- These mouthwatering and airy chocolate delights bust a sweet tooth craving any time or day.
- This dark chocolate recipe is quick and fun to prepare. That means you can indulge in chocolatey goodness within 15 minutes after letting them sit in the freezer!
- With just 4 ingredients, you could have a batch of flaky nut clusters ready to snack on for the next few days.
- Besides being a natural energy booster, almonds and pumpkin seeds are packed with Vitamin E and Omega 3. Hence, they provide essential nutrients to support heart health and reduce the risk of obesity.
- Dark chocolate contains less sugar naturally and provides another source of anti-oxidants and minerals to help with heart disease. If you love dark chocolate, you must make these clusters right now!
Carbs and Servings in Flaky Dark Chocolate Clusters
| 1 | 2.7g | 1.1g | 1.6g |
| each | carbs | fibre | net carbs |
This recipe makes approximately 36 flaky dark chocolate clusters using a measured tablespoon to divide the mixture into bite-sized pieces. You’ll relish knowing each cluster contains 2.7g of carbs and 1.1g of fibre. And for those counting net carbs only, these treats are 1.6g net carbs each!
Granted that dark chocolate has lower carbs than milk or white chocolate, you can safely use any dark variety easily found at most grocery stores.
However, be aware that the carbs, sugar and fibre content varies from brand to brand. Just something to keep in mind before you rush out to grab the ingredients to make these dark chocolate clusters.
Ingredients for making Flaky Dark Chocolate Clusters
Dark Chocolate
- Any plain dark chocolate will work with this recipe, and the best way to prepare it for these delicious clusters is to flake or chop it into small pieces to melt it quickly in the double boiler.
Almonds
- Slightly roasted, either with skin or blanched, it will be easy to slice into thin flakes. Alternatively, buy ready-sliced or flaked almonds from the store.
Pumpkin Seeds
- Pumpkin seeds look like sunflower seeds but are green and larger, and since they are flat, there’s no need to chop them. I like to keep mine whole.
Sweetener
- Monk Fruit or any preferred sweetener is needed to sweeten the dark chocolate a little to remove its bitter taste.
Salt
- When making these clusters, sprinkle salt or sea salt into the dark chocolate to enhance the sweetness.
Equipment Recommendations you might like
- Baking Tray
- Mini Muffin Pan
- Chopping Board
- Sharp Knife
- Parchment Paper
- Measuring Spoons
- Mini Baking Cups
How to make Flaky Dark Chocolate Clusters
Prepare a tray/muffin pan, chocolate and nuts
1) Line a baking tray with parchment paper or a mini muffin pan with mini baking cups.
2) Grate or shred the chocolate into fine pieces. Roast the almonds, if preferred, then slice them into flakes.
A quick tip: I find it easier to hold whole almonds between flat-edged wooden spoons to keep them in place while I slice them with a sharp knife. Alternatively, you can omit this step if you are using pre-flaked almonds.
Melt the chocolate and mix the nuts and seeds
3) Prepare a double boiler by simmering a cup of water in a saucepan, then place a heatproof bowl over it.
4) Add the shredded chocolate to the bowl and let it melt completely, then stir in salt and your preferred sweetener. Combine until the chocolate becomes smooth and silky. Turn down the heat or switch the stove off to keep the chocolate warm without overcooking it.
5) Place the almond flakes into a medium-sized bowl. Measure the pumpkin seeds and add them to the almonds. Stir the mixture thoroughly to distribute evenly.
Combine the dark chocolate, nuts and seeds
6) Pour half of the melted chocolate into the almonds and pumpkin seed mixture, then stir until each flaked almond and pumpkin seed is covered in chocolate.
7) Pour the remaining chocolate or just enough to glue the pieces together. Doing steps 6 and 7 in stages ensures you won’t end up with clumps of chocolate in between the layers. Therefore, keeping the clusters light and airy.
Divide the mixture into clusters
8) Scoop clusters onto the lined tray or mini baking cups using a tablespoon to measure each piece equally. Note: There shouldn’t be any melted chocolate remaining in the bowl.
9) Work quickly before the mixture begins to solidify in the bowl. Otherwise, warm it up in the microwave for 10 seconds to bring it back to a moldable consistency.
Note: Ultimately, you want to see some separation between the nuts and chocolate layers, yet it all glues together in one piece. The baking cups help hold it together easily, but it can be fiddly trying to fill the small cups.
Freeze the nut clusters
10) Place the tray or mini muffin pan in the freezer and freeze the chocolate clusters for at least 15 mins. However, they’re sort of ready in less time than that, but I just like to make sure.
11) Flaky Nut Clusters are ready when firm and hold together when you pick them up. Once ready, loosely store them in an airtight container in the fridge for easy grab-n-go access.
Best tips for Success in making this chocolate recipe
- Avoid adding more chocolate than the recipe states; however, if you prefer thick chocolate clumps in between the layers of nuts and pumpkin seeds, then add as much as you like.
- For a delicious flaky experience, store-bought flaked almonds or slicing whole almonds into shreds lengthways will result in a crisp light texture.
- Place whole almonds between two flat-edged wooden spatulas to keep them from bouncing around while you slice them.
- Add the melted chocolate in stages to give you control over the amount of chocolate needed to coat the nuts and seeds evenly.
- Add just enough of the remaining chocolate to glue the covered nuts and seeds together to distribute the chocolate evenly. Thus, attaining a crispy, light and flaky texture.
- Use a double boiler method to melt the chocolate to keep it warm while you divide it to cover the nuts and seeds in stages. However, if you microwave the chocolate, melt it in 30-sec increments to avoid burning it.
Variations to Flaky Dark Chocolate Clusters
Filling Suggestions:
- Here’s how to vary these nut clusters to however you like them.
- If you are not too bothered about flakiness, you can just chop the nuts randomly, even leaving some whole.
- Almonds are the best nut that can be flaked for this recipe since you want to avoid that sudden ouch as you bite into them.
- Besides almonds, sunflower seeds can be added to the recipe since they are nutritious, like pumpkin seeds, though they contain many calories.
- Coconut flakes will add a tropical flavour to the clusters and will work very well in this recipe.
- Low-carb dried cranberries will bring a little chewy element to these treats and may also soften that bite.
- You may like to try adding some low-carb candied oranges to this recipe since citrus flavours pair well with dark chocolate.
Dark Chocolate Flavour:
- Dark chocolate is ideal for anyone on a low-carb diet, but if you are not counting carbs, milk or even white chocolate would work if it hardens properly.
- Adding cinnamon, allspice or fragrant spices like cardamom adds a heightened, impeccable taste to these clusters.
- Chilli flakes add a little spicy flavour to dark chocolate, which also elevates the sweetness.
How to Store Flaky Dark Chocolate Clusters
Once the chocolate has hardened, store the clusters in an airtight container or ziplock bag and keep them in the fridge for up to 2 weeks.
Leave them out at room temperature for about 10 mins to soften slightly before you enjoy them, although I sometimes can eat them straight out of the fridge since they’re flaky.
Freeze the clusters in a freezer-safe container for up to 1 month and let them thaw at room temperature before serving.
More Chocolate Recipes you may like:
Rate us!
Did you make this recipe? Please be sure to give it a rating below!
Tag us!
tag @platedfocus on Instagram and hashtag it #platedfocus
Follow us!
Flaky Dark Chocolate Clusters, High Energy
INGREDIENTS
- 1 cup Almonds - flaked
- 1 cup Pumpkin Seeds
- ¾ cup Dark Chocolate (85% Cocoa) - 110 grams
- 1 tbsp Sweetener
- ¼ tsp salt
INSTRUCTIONS
- Line a baking tray with parchment paper or a mini muffin pan with mini baking cups.
- Grate or shred the chocolate into fine pieces. Roast the almonds, if preferred, then slice them into flakes.
- Prepare a double boiler by simmering a cup of water in a saucepan, then place a heatproof bowl over it.
- Add the shredded chocolate to the bowl and let it melt completely, then stir in salt and your preferred sweetener. Combine until the chocolate becomes smooth and silky. Turn down the heat or switch the stove off to keep the chocolate warm without overcooking it.
- Place the almond flakes into a medium-sized bowl. Measure the pumpkin seeds and add them to the almonds. Stir the mixture thoroughly to distribute evenly.
- Pour half of the melted chocolate into the almonds and pumpkin seed mixture, then stir until each flaked almond and pumpkin seed is covered in chocolate.
- Pour the remaining chocolate or just enough to glue the pieces together. Doing steps 6 and 7 in stages ensures you won’t end up with clumps of chocolate in between the layers. Therefore, keeping the clusters light and airy.
- Scoop clusters onto the lined tray or mini baking cups using a tablespoon to measure each piece equally. Note: There shouldn't be any melted chocolate remaining in the bowl.
- Work quickly to divide the mixture before it begins to solidify in the bowl. However, you can warm it up in the microwave for 10 seconds to bring it back to a moldable consistency.
- Place the tray or mini muffin pan in the freezer and freeze the chocolate clusters for at least 15 mins. However, they’re sort of ready in less time than that, but I just like to make sure.
- Flaky Dark Chocolate Clusters are ready when firm and hold together when you pick them up. Once ready, loosely store them in an airtight container in the fridge for easy grab-n-go access.
RECIPE NOTES
Best tips for Success in making Flaky Nut Clusters
- Avoid adding more chocolate than the recipe states; however, if you prefer thick chocolate clumps in between the layers of nuts and pumpkin seeds, then add as much as you like.
- For a delicious flaky experience, store-bought flaked almonds or slicing whole almonds into shreds lengthways will result in a crisp light texture.
- Place whole almonds between two flat-edged wooden spatulas to keep them from bouncing around while you slice them.
- Add the melted chocolate in stages to give you control over the amount of chocolate needed to coat the nuts and seeds evenly.
- Add just enough of the remaining chocolate to glue the covered nuts and seeds together to distribute the chocolate evenly. Thus, attaining a crispy, light and flaky texture.
- Use a double boiler method to melt the chocolate to keep it warm while you divide it to cover the nuts and seeds in stages. However, if you microwave the chocolate, melt it in 30-sec increments to avoid burning it.