These chocolate almond clusters are the easiest and most simple part of my meal preps. I love having snacks to hand to take to work and these are one of my ‘go to’ recipes. A nice balance of sweet and crunchy, with added fibre from the chia seeds. Who wants one?
I personally use Crazy Jack Organic mixed almonds in my chocolate quinoa nut clusters. I can rely on these as they are gluten free with no may contains too! Not a fan of almonds? You can easily substitute them for something different like peanuts or cashews. The latter works really well from experience! Or why not try these with white chocolate instead? It would give the chocolate clusters a really indulgent feel.
One of the best things about these nut clusters is not only how quick they are to make, or how minimal the ingredients list is, but just how delicious they are. I find these clusters to be so light on the tummy but keep you feeling full after the snack. They’re also easily transportable in either tuppaware or bees wax wraps. Oh and a perfect healthier addition to kids lunch boxes!
Chocolate Almond Clusters
- Mixing bowl (heat proof)
- Mixing spoon
- Grease-proof paper
- Baking tray
- Microwave or Bain-Marie
- 65 grams Whole almonds Substitute: cashew nuts
- 15 grams Puffed quinoa
- 2 tbsp Maple syrup
- 1 tbsp Chia seeds ~10g
- 50 grams Vegan chocolate
- Melt the chocolate in a heat-proof bowl either using a microwave (in short bursts, mixing the chocolate in between, so you do not burn the chocolate) or using the Bain-Marie method
- Mix the chia seeds, puffed quinoa whole almonds and maple syrup into the melted chocolate until evenly coated
- Line a baking tray with grease proof paper
- Take about 1 tbsp of cluster mix and place onto the tray, pressing down slightly to stick it together
- Pop into the fridge for about 15 minutes for the chocolate to set and hold
- Tuck in and enjoy!
- Store in an air-tight container for up to 2 weeks
- Not suitable for home freezing