Dark Chocolate Nut & Seed Clusters

These dark chocolate nut and seed clusters are a quick, no-bake snack that’s perfect for keeping in the freezer for whenever a craving hits. Learn the golden ratio once and you can make them with whatever’s in your pantry.

Serves 16 clusters

Prep Time 15

Cook Time 5 minutes

Looking for more no-bake chocolate treats? Try my Dark Choc Berry Bark, my Easy 5 Ingredient Chocolate Date Bark or my No-Bake Pistachio Date Slice.

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Helpful Tips

Storage

Keep in an airtight container in the fridge for up to 2 weeks.
Freeze in an airtight container or zip-lock bag for up to 3 months.
No reheating needed. Eat straight from the fridge, or let frozen clusters sit for 5 minutes before eating.
Don’t leave them out in warm weather. The chocolate softens quickly at room temperature.

Substitutions

The golden ratio: 200g dark chocolate to 250g of nuts, seeds and dried fruit. Stick to that and you can swap in whatever you like. Try cashews, sunflower seeds, chopped dates or dried apricots. Chop anything bigger than an almond so the clusters hold together.

Serving Suggestions

Enjoy with a piece of fruit for an afternoon snack. Crumble one over Greek yoghurt for a quick dessert.

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Ingredients Directions

Serving Scaler

Serves 16 clusters 1x 2x 3x

Ingredients

For the chocolate:

200g dark chocolate (70% cocoa), roughly chopped
1 tsp coconut oil

For the nut and seed mix:

70g (¾ cup) almond flakes
70g (½ cup) pumpkin or sunflower seeds
60g (½ cup) dried cranberries
35g (½ cup) coconut flakes
15g (1½ tbsp) chia seeds

To finish:

1 tbsp shredded coconut
Pinch of flaky sea salt (optional)

Directions

Line a large baking tray with baking paper, making sure it fits flat in your freezer or fridge.
Optional: toast the almond flakes, pumpkin seeds and coconut flakes in a dry frying pan over medium heat for 3–4 minutes, stirring often, until lightly golden. Tip them onto a plate and let them cool completely.
Combine the almond flakes, pumpkin seeds, cranberries, coconut flakes and chia seeds in a large bowl. If you’re using your own mix, keep to the golden ratio in the note above.
Put the dark chocolate and coconut oil in a heatproof bowl. Microwave in 30-second bursts, stirring between each, until just melted and smooth.
Pour the melted chocolate over the nut and seed mixture. Stir until everything is evenly coated.
Scoop heaped tablespoons of the mixture onto the lined tray. Press each one lightly together so it holds its shape. Work quickly, because the mixture firms up as the chocolate cools.
Sprinkle the clusters with the shredded coconut, and the flaky sea salt if using.
Set in the freezer for 15–20 minutes or the fridge for 45–60 minutes, until firm to the touch.

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Nutritional Information

( per serving, based on 16 clusters )

Nutrient	Amount
Calories	165 kcal
Protein	4 g
Carbohydrates	10 g
Fat	12 g
Fibre	3 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.