3-Ingredient No-Bake Chocolate Clusters
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INGREDIENTS
- ½ cup/85 grams dark chocolate
- ¼ cup peanut butter, or almond butter / raw tahini
- ¼ cup puffed quinoa
Optional:
- Sea salt
- Chopped nuts
- Dried fruit
- Coconut flakes
- Maple syrup or honey
INSTRUCTIONS
- Heat a nonstick skillet over medium heat. Add the puffed quinoa and toast, stirring constantly, until it makes gentle popping sounds and turns golden brown, about 3 to 5 minutes. Transfer to a bowl to cool.
- In a heatproof bowl set over a pot of simmering water (or in short bursts in the microwave), melt the chocolate, stirring until smooth and glossy.
- Stir the peanut butter into the melted chocolate until fully incorporated. Fold in the toasted quinoa, ensuring each grain is coated in the chocolate mixture.
- Spoon tablespoon-sized portions of the mixture onto a parchment-lined baking sheet, shaping them into rounds. Flatten slightly with the back of the spoon.
- Transfer to the refrigerator or freezer until the clusters are firm and set, about 20 to 30 minutes.
RECIPE NOTES
MY NOTES
FAQ
How do I store these chocolate clusters?
To keep the chocolate clusters fresh, store them in an airtight container. If you prefer a firmer texture, place the container in the refrigerator, where the clusters will stay fresh for up to a week. For longer storage, keep them in the freezer for up to three months; just let them sit at room temperature for a few minutes before eating to soften slightly. Avoid storing them at room temperature, especially in warmer environments, as the chocolate can melt or become sticky. Using parchment paper to separate layers of clusters helps prevent them from sticking together, making it easier to grab one whenever you want a treat.
What can I substitute the peanut butter with?
For this chocolate clusters recipe, you can substitute the peanut butter with a variety of alternatives, depending on your dietary preferences or flavor preferences. Almond butter or cashew butter work well and provide a slightly different nutty flavor. For a nut-free option, tahini or sunflower seed butter are excellent choices, adding a unique, earthy taste. When substituting, use the same quantity as the peanut butter in the original recipe. If your alternative butter is unsweetened, you may want to taste the mixture and add a little extra sweetener if needed. Just ensure your substitute is creamy and smooth to help bind the chocolate and quinoa together.
What chocolate works best for chocolate clusters?
Dark chocolate with a cocoa content of 70% or higher works best for these clusters, as it provides a rich, intense flavor that balances well with the nut butter and quinoa. If you prefer a milder taste, you can use semi-sweet or milk chocolate, though this will make the clusters sweeter. For a sugar-free option, try using high-quality sugar-free chocolate or dark chocolate sweetened with natural alternatives like stevia or monk fruit. It’s important to melt the chocolate gently, either in a double boiler or in short bursts in the microwave, to prevent it from seizing and to achieve a smooth, glossy texture.
Is it really necessary to toast the quinoa?
Toasting the quinoa is highly recommended, as it enhances its natural nuttiness and brings out a subtle, roasted flavor that adds depth to the clusters. Toasting also helps the quinoa become crispier, providing a more satisfying crunch. If you skip this step, the quinoa will still be edible, but the texture may feel softer and less distinct. To toast, heat a nonstick pan over medium heat, add the quinoa, and stir constantly for 3 to 5 minutes until it starts to pop and turn golden brown. Let it cool before mixing it with the chocolate to avoid melting or softening the clusters prematurely.
Can I use regular quinoa for this chocolate clusters recipe?
Regular quinoa isn’t a suitable direct substitute for puffed quinoa in this chocolate clusters recipe, as it has a harder texture and needs to be cooked before it’s edible. Puffed quinoa is light and crispy, adding a pleasant crunch to the chocolate clusters without requiring any preparation beyond toasting. If you can’t find puffed quinoa, you might try puffed rice or another light, airy grain as an alternative. You could also pop quinoa yourself by heating dry quinoa in a hot pan, shaking it constantly until it starts to pop like popcorn, though this process can take practice to avoid burning the seeds.
Can I use a different grain instead of quinoa?
If you can’t find puffed quinoa or want to try something new, you can substitute it with other puffed grains like rice, millet, or amaranth. Puffed rice gives a classic crispy texture similar to a rice krispie treat, while puffed millet and amaranth offer a smaller, crunchier bite. When choosing a substitute, make sure the grain is already puffed and ready to eat, as uncooked grains won’t have the light texture needed for the recipe. You can even try mixing different grains for a varied texture. Just keep the quantity the same to ensure the chocolate clusters hold together properly.
How to make the chocolate clusters look more polished
For a more polished, bakery-style look, shape the chocolate clusters carefully with a cookie scoop to create uniform rounds. After placing them on the parchment paper, smooth any rough edges with your fingers or the back of a spoon. You can also garnish the clusters before chilling — sprinkle flaky sea salt, crushed nuts, or cocoa nibs on top for a decorative finish. Once set, you could drizzle them with melted white or milk chocolate for an elegant touch. These small adjustments elevate these chocolate clusters’ appearance, making them perfect for gift-giving or serving at gatherings.
