Vegan Chocolate Coconut Clusters
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Want to indulge in a tasty treat without feeling guilty? Look no further than these mouth-watering Vegan Chocolate Coconut Clusters, made with just three simple ingredients: smooth milk chocolate, toasted coconut, and peanut butter!
More candy inspired treats? You may love these Healthy Almond Joy Candy Cups, these Vegan Pecan Turtles and these Easy Chocolate Peanut Butter Crunch Bars!
Why You’ll Love These Vegan Chocolate Coconut Clusters
These delectable treats taste so amazing and for good reason. Made with real, wholesome ingredients and bursting with flavor, these clusters are the perfect guilt-free snack with only 3 main ingredients! Toasted coconut, milk chocolate and peanut butter!
Rich, yet healthy and decadent all at the same time! These are perfect bite-sized healthy coconut clusters you can pop into your mouth anytime you get that sweet tooth feeling! It’s like a delicious candy bar treat!
It takes literally 5 minutes to make if you have toasted coconut on hand! If you don’t have toasted coconut, no need to fret! You can make it easily right at home just by toasting some unsweetened shredded coconut in the oven for 7-10 minutes at 350 degrees on a baking sheet. There you go!
Ingredients You Need
Vegan Coconut Chocolate Clusters Recipe
- vegan milk chocolate, we used 4 bars of Chocolove made with almond milk. You can also use use semi-sweet, dark or white chocolate bar or chips as well
- toasted coconut flakes or unsweetened shredded coconut, toasted
- peanut butter, creamy or crunchy
For Toasting Coconut
- Preheat oven to 325 degrees. Place parchment paper on a baking sheet and measure out 1 to 1 ½ cups of unsweetened shredded coconut and spread out a layer on the paper.
- Allow the coconut to toast in the oven for eight to 10 minutes, stirring every three to four minutes, until it’s golden.
Making the Vegan Chocolate Coconut Clusters
- Use a mini silicone muffin tin or line a mini muffin tin with liners. Lightly spray with non-stick cooking spray. Set aside.
- In a microwave-safe bowl or stovetop, add the chocolate chips. Melt them in 20-second spurts until melted.
- Mix in the peanut butter.
- If you want some of the toasted coconut on the tops, reserve some of the toasted coconut for the tops and then fold in the remaining toasted coconut flakes mixing well until fully incorporated.
- Using an small cookie scoop or use a tablespoon, scoop out portions of the mixture and place them in the tins. At this time, sprinkle some toasted coconut on the tops if desired.
- Refrigerate the coconut clusters for 20 minutes, or until firm.
- Remove them from the refrigerator when ready to serve or freeze up to 6 months.
How to Store
These healthy coconut chocolate clusters should be stored in the refrigerator in a sealed container or covered, to ensure they don’t melt. They will keep well for up to 2 weeks.
How to Freeze
Place candies in a ziplock bag and store them in the freezer for up to 6 months.
These healthy chocolate coconut clusters are the perfect solution when you’re ready to indulge in a snack that’s ridiculously good for you and so simple to make. You’ll want to make these all the time once you’ve made them and indulged in their yumminess!
Great for gifting in Easter baskets, Christmas party trays and no one will even know they’re vegan and healthy. That’s the best part and even if they do know, then they should be jumping for joy! Who doesn’t love a healthy chocolate treat!
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Healthy Toasted Coconut Chocolate Peanut Butter Clusters
Ingredients
- 2 cups vegan milk chocolate we used 4 bars of Chocolove or chocolate chips, can also use semi-sweet, dark or white chocolate bar or chips
- 1 cup toasted coconut flakes or or unsweetened shredded coconut, add more if you want more
- ¼ cup peanut butter creamy or crunchy
Instructions
Making the Coconut Clusters
- Use a mini silicone muffin tin or line a mini muffin tin with liners. Lightly spray with non-stick cooking spray. Set aside.
- In a microwave-safe bowl or stovetop, add the chocolate bar or chips. Melt them in 20-second spurts until melted.
- Mix in the peanut butter.
- If you want some of the toasted coconut on the tops, reserve some of the toasted coconut for the tops and then fold in the remaining toasted coconut flakes mixing well until fully incorporated.
- Using an small cookie scoop or use a tablespoon, scoop out portions of the mixture and place them in the tins. At this time, sprinkle some toasted coconut on the tops if desired.
- Refrigerate the coconut clusters for 20 minutes, or until firm.
- Remove them from the refrigerator when ready to serve or freeze up to 6 months.
For Toasting Coconut
- Preheat oven to 325 degrees. Place parchment paper on a baking sheet and measure out 1 to 1 ½ cups of unsweetened shredded coconut and spread out a layer on the paper.
- Allow the coconut to toast in the oven for eight to 10 minutes, stirring every three to four minutes, until it's golden.
Notes