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.