Description
These gluten free and vegan coconut clusters are perfect for a small after dinner sweet, a sweet snack, or a fun addition to a charcuterie board
Ingredients
Units
Scale
- 3 oz (roughly 1/2 cup) dairy free chocolate chips or chopped chocolate
- 3.5 oz toasted coconut chips
- Flakey sea salt for finishing (I prefer fleur de sel, but any flaked sea salt can be subbed)
Instructions
- Line a baking sheet with parchment or a silicon baking mat.
- Place the chocolate in a bowl and microwave in 30 second intervals, stirring well in between, until chocolate is melted. Be careful not to overheat and burn.
- Place the toasted coconut chips on the lined baking sheet in heaping tablespoons placed one inch apart.
- Using a tablespoon measure, carefully pour 1/2 to 3/4 tablespoon of chocolate over the heaps of coconut and top with more coconut chips on top of the melted chocolate.
- Sprinkle with a tiny bit of fleur de sel or flaked sea salt and place in the freezer for 2-3 minutes to set before enjoying.
Notes
Storage: Store in an airtight container on the counter for up to 3 days. For more warm and humid climates, store in an airtight container in the fridge for up to 3 days.
Keywords: gluten free, dairy free, vegan, dessert