These dark chocolate cherry almond clusters are the snack you’ve been waiting for! They have everything from a creamy chocolate coating, to tart dried cherries, and even the crunchy goodness of almonds. You’re going to love serving these to guests or snacking on them throughout the day!
Why You’ll Love These Chocolate Covered Almond Clusters
These cherry almond clusters are the sweet and salty treat of your dreams! They’re the perfect little morsel to serve to your guests around the holidays or to just keep on hand for a delicious snack.
I love a chocolate and nut combination like my beloved Chocolate Pecan Pie Bites, so this recipe is right up my street. I wanted to make something similar that had more texture variety to it, so I added dried cherries to the mix! Not to toot my own horn, but that was a great idea.
There are only four ingredients in this recipe, and they all work so well together! The sweet-tart flavor of the cherries, the sweet-bitterness of the chocolate, and the nutty-earthy flavor of the almonds were made for each other. Of course, to tie everything together I sprinkled a little sea salt on top to cut the sweetness.
I hope you enjoy these simple and wholesome treats as much as I do!
Ingredients for Dark Chocolate Almond Clusters
You only need four simple ingredients for these little clumps of heaven! My only tip for picking out your ingredients is to get some good chocolate. I used Ghirardelli dark melting wafers and they worked perfectly, but if you prefer another brand then you can give that a try as well.
- Dark Chocolate
- Dried Cherries
- Sea Salt
How to Make Cherry Almond Clusters
Step 1: Melt Chocolate + Stir Add-ins
In a microwave-safe bowl, melt your chocolate in 30-second intervals. Stir each time until it’s smooth, and then when the chocolate is melted all the way through you can add in the almonds and cherries. Stir well so everything is coated in chocolate.
Side Note: You can also melt your chocolate by using a double boiler. Boil a pot of water and then reduce it to a simmer. Put your chocolate in a heat-safe bowl and set it over the pot of water. Stir regularly until your chocolate is melted through.
Step 2: Form Clusters
Spoon the mixture into mini cupcake liners, or put small mounds on parchment paper. Working quickly, sprinkle each mound with sea salt before the chocolate sets. Allow the chocolate to s4et before storing your clusters.
Everything in moderation is what I always say! But yes, these clusters are a relatively healthy snack. Dark chocolate is heart-healthy, almonds are great for you, and cherries are a yummy way to sweeten them naturally. Sea salt is great in moderation too because it has minerals in it.
If you’re storing them at room temperature, I’d recommend putting them in an airtight container and consuming them within a week. If you’re storing them in the fridge (in an airtight container) they will keep for a couple of months, and if you freeze them, they’ll keep for about a year. To defrost, put them in the fridge so they can slowly transition in temperature and not sweat too much.
Variations of Nut Clusters
- If you’d like you can play around with a different type of chocolate!
- Omit the cherries and add mint extract to your melted chocolate for mint chocolate almond clusters.
- Use different types of nuts to switch things up every once in a while.
- Try different kinds of dried fruits that sound good to you.
- Mix in marshmallows and broken bits of graham cracker for a s’mores cluster.
- Add in some toffee!
More Recipes To Try
- Homemade Chocolate Truffles
- Chewy Peanut Butter Granola Bars
- White Chocolate Chip Cranberry Cookies
- Chocolate Chip Pecan Shortbread Cookies
Cherry Almond Clusters
- 1 12 oz pkg Ghirardelli dark melting wafers
- 1 cup almonds
- 1 5 oz pkg dried cherries (about 3/4 cup)
- sea salt
- In a microwave safe bowl melt the chocolate in 30 second intervals stirring every time until smooth. When chocolate is all melted and smooth add in almonds and cherries. Stir well.
- Spoon into mini cupcake liners or just spoon into small mounds on a parchment paper. Working quickly sprinkle each with sea salt. Allow chocolate to set before storing.