These Chocolate Espresso Almond Clusters are filled with semi-sweet chocolate, espresso powder, and crunchy almonds. These clusters are perfect for an easy dessert or snack!
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5 from 2 votes

Chocolate Espresso Almond Clusters

These Chocolate Espresso Almond Clusters are filled with semi-sweet chocolate, espresso powder, and crunchy almonds. These clusters are perfect for an easy dessert or snack!
Course Dessert
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Servings 20 clusters

Ingredients

  • 1 and 1/2 cups semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • 2 and 1/2 teaspoons espresso powder adjust to taste
  • 1 and 1/2 cups Whole Natural Blue Diamond Almonds
  • Optional: Sea salt for topping

Instructions

  • Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • Add the chocolate chips and coconut oil to a microwave safe bowl and microwave in 20-30 second increments, making sure to stir well after each increment, until completely melted and smooth.
  • Mix in the espresso powder until fully combined, taste and adjust to your personal preference.
  • Add the Whole Natural Blue Diamond Almonds and mix until all of the almonds are fully coated with the chocolate.
  • Scoop out clusters onto the prepared baking sheet and top with sea salt if desired. Once you have used all of the mixture, transfer the baking sheet to the refrigerator and allow to chill for 45 minutes or until the chocolate has hardened.

Notes

Store clusters in an airtight container in the refrigerator for up to 2 weeks.