Prep Time: 10 mins
Cook Time: 8 mins
Makes 12 clusters


  • 6oz dark chocolate (at least 70% cacao), chopped
  • 1/2 tsp  coconut oil
  • 3/4 cup toasted sliced almonds
  • 3/4 cup coarsely crushed, freeze-dried raspberries
  • Flaky sea salt


  1. Line a large baking sheet with parchment paper.
  2. In the bowl of a double boiler, place the chocolate and coconut oil. Set over a pot of simmering water. Stir until melted and smooth.
  3. Remove pan from heat and fold in the almonds and raspberries. Drop by tablespoonfuls onto the prepared baking sheet. Refrigerate for 5 minutes, then sprinkle each with a small amount of salt. Refrigerate until firm, about 1 hour.
  4. Store clusters in an airtight container in the refrigerator.