These chocolate clusters are packed with yummy dried cranberries and crunchy almonds and smothered in rich dark chocolate.
We’ve been buying a block of fruit and nut dark chocolate that contains cranberries and almonds for some time now. It’s very popular around here so there’s usually a block of it in our pantry most of the time!
With Christmas fast approaching I decided to have a go at making some homemade chocolates. Naturally I thought I’d incorporate cranberries and almonds seeing we like that flavour combination so much.
I decided to make chocolate clusters because they’re so quick and easy to whip up. Chocolate clusters are always popular with family and friends too. Whenever I make my Crunchy Choc Sultana Clusters they don’t last long!
The best thing about making chocolate clusters is you don’t have to wait very long to eat them. You can mix them up in less than 10 minutes and they only need 15 minutes or so in the fridge to set!
The first batch of these Cranberry Almond Chocolate Clusters that I made didn’t last long! They were just as good, if not better, than the bought fruit and nut block that we had been buying. I’ll be able to skip buying the supermarket version now and just make up my own delicious clusters!
Because cranberries are so popular at Christmas, these would also make an awesome homemade Christmas gift idea!Print
These quick and easy chocolate clusters are packed with yummy dried cranberries and crunchy almonds and smothered in rich dark chocolate.
1 cup of dark chocolate melts (160g)
2/3 cups of dried cranberries (100g)
2/3 cups of dry roasted almonds (100g)
Line a large flat tray or baking tray with baking paper.
Place almonds into a zip lock bag and seal the bag (pushing any air out as you seal).
Hit the almonds with a rolling pin or other heavy object to crush them into smaller pieces and then set aside (you just want to shatter the nuts into a few smaller pieces).
Place chocolate melts into a microwave safe bowl (big enough to hold all ingredients) and carefully melt the chocolate on high power using 30 second bursts.
Once the chocolate is all melted add the crushed almonds and cranberries and stir thoroughly to combine.
Place teaspoonfuls of the mixture onto lined tray and refrigerate for around 15 – 30 minutes or until the chocolate is completely set.
Store in an airtight container (they are fine stored at room temperature, although you might need to pop them in the fridge in the summer time).
I got 28 clusters but you might get more or less depending on the size of your spoonfuls.
- Serving Size: 13g
- Calories: 63
- Sugar: 5g
- Sodium: 1mg
- Fat: 3.8g
- Saturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg