These treats offer crunchy almonds covered in a delectable dark chocolate candy coating, flavored with coconut and dried cranberries for a satisfying indulgence. These chocolaty, nutty snacks will fly off your table, so you may want to prepare a double-batch! (So easy to make too.) YUM!
Makes 12 Servings
• 1-1/4 cups raw almonds
• 1/3 cup vegan (dairy-free) dark chocolate chips
• 1/4 cup raw unsweetened shredded dried coconut
• 1/3 cup dried cranberries
1. Preheat the oven to 400 degrees F. Line a twelve-cup mini-muffin tin with festive paper liners.
2. Spread the almonds in a single layer on the lined baking sheet. Bake for 4 to 8 minutes, or until slightly golden, checking every few minutes to prevent burning.
3. Transfer to a large bowl. Immediately sprinkle with the chocolate chips and coconut and let stand for 10 to 20 seconds to let the chips melt. Stir, to combine, until the almonds are evenly coated with the chocolate chips and coconut. Immediately fold in the dried cranberries.
4. Drop a heaping tablespoon of the almond mixture into each of the prepared paper liners.
5. Refrigerate for 1 to 2 hours, or until set. Stored in an airtight container in the refrigerator, the almond clusters will keep for 3 to 5 days.
Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio. Visit Laura on Facebook and follow her on Twitter for daily recipes and tips for serving delicious, plant-based meals.