Dark Chocolate-Covered Almond Clusters
Zero Sugar Cookbook
Zero Sugar Cookbook
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4.714286 (7 rated)
Prep time:
12 - 15

With these chocolate-almond clusters, you can have a no-guilt grab-and-go dessert that lasts all week long, right in the fridge. The matcha adds a boost of caffeine, so you can even enjoy one in the morning.

Technique tip: Make the shapes look appealing by arranging the almonds to resemble flower petals. 


    • 8 ounces 70%-cacao dark chocolate, chopped
    • 1 teaspoon coconut oil
    • 2 cups roasted, lightly salted almonds
    • 1 cup unsweetened shredded coconut
    • 1 tablespoon matcha powder


Line a large baking sheet with wax paper. In a medium microwave-safe bowl, combine chocolate and coconut oil. Microwave on 50% power for about 4 minutes, stirring every 30 seconds, until chocolate is melted and smooth. Stir almonds into chocolate.

Spoon heaping tablespoons of the chocolate-almond mixture onto the prepared baking sheet. In a small bowl, combine the shredded coconut and matcha powder; sprinkle over chocolate clusters. Let stand until completely set. Place in a single layer in an airtight container and store in the refrigerator for up to 1 week.

Reprinted with permission from "Zero Sugar Cookbook" by David Zinczenko.

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