To create these dark chocolate toasted coconut clusters, I combined two of my favorite things.... chocolate and coconut!
This recipe was born during the holiday season and quickly became a favorite keto Christmas recipe.
What's really neat about this recipe is how adaptable it is.
You can swap out the coconut for your favorite chopped nuts…
You can put the melted chocolate into molds to make them pretty…
You can adjust how dark the chocolate is by adding melted cacao butter!
And of course…
You have full control over how sweet (or not sweet) they are!
Adjusting the Dark Chocolate Toasted Coconut Clusters
Adjusting the level of richness is totally customizable with a few tricks.
You can also grab some cacao butter and melt that down using low heat and mix that into the chocolate. To make a batch that's half dark chocolate and half milk chocolate, you can split the batch in half.
Adjusting The Sweetness
Admittedly, these are very dark chocolate coconut clusters because I love dark chocolate. A normal person should consider increasing the amount of BochaSweet to a half cup.
What is BochaSweet?
It's a superfood sugar substitute that tastes just like real sugar. Even better, it's good for your body.
You can purchase it on Amazon. To save a little money, purchase the largest amount you can afford and keep some in your pantry.
BochaSweet does go out of stock from time to time and I've learned to keep some extra on hand.
Ingredients for Dark Chocolate Toasted Coconut Clusters
Here's a few things to peek at….
- BochaSweet (Seriously, you need this!) Other options: Swerve, Monk Fruit, Stevia
- Liquid Stevia
- Unsweetened chocolate
- Unsweetened coconut
- Sea Salt
Tutorial Video: Dark Chocolate Toasted Christmas Recipe Coconut Clusters
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📖 Recipe
Dark Chocolate Toasted Coconut Clusters
Ingredients
- 9 ounces unsweetened chocolate
- 2 ¼ cups unsweetened shredded coconut
- 2 Tablespoons BochaSweet
- 60-80 drops liquid stevia
- pinch salt
Instructions
- Begin by toasting your coconut in a 300 degree oven for about 3 minutes. Make sure you watch the coconut closely as it can burn quickly!
- While you allow the coconut to cool, chop your chocolate and place it in a microwave safe bowl.
- Melt the chocolate in the microwave for 1 minute on power level 4. Stir and repeat, decreasing the time to 30 seconds once the chocolate is ⅔ melted. You don’t want to overheat the chocolate as this will break the temper and the texture of your finished chocolates won’t be right.
- Once the chocolate is cooled, mix in your sweeteners and a pinch of salt. Sweeten to taste. If you prefer a lighter milk chocolate, mix in ¼ c to ½ cup of heavy whipping cream. We prefer very dark chocolate and left it out.
- Finally stir, in your toasted coconut. Allow the mixture to set for 10-20 minutes, but keep a close eye on it because if your house is cold it could set quickly. Once it firms up a bit, drop by tablespoons full on a parchment covered cookie sheet. Top with a sprinkle of sea salt and some BochaSweet. The clusters should set in 10-20 minutes.
- Store in a tightly sealed container for up to two weeks!
Notes
Nutrition
How To Make Keto Christmas Recipe Coconut Clusters
Time needed: 30 minutes
This keto Christmas recipe is one of our all-time favorites! I hope you enjoy the dark chocolate and coconut goodness!
- Gather your ingredients & supplies
9 Ounces Unsweetened Chocolate
2 ¼ Cups Unsweetened Shredded Coconut
2 Tbsp Bocha Sweet
60-80 Drops Liquid Stevia
Sea Salt
- Assemble the coconut clusters
Begin by toasting your coconut in a
300 degree oven for about 3 minutes. Make sure you watch the coconut closely as it can burn quickly!
While you allow the coconut to cool, chop your chocolate and place it in amicrowave safe bowl.
Melt the chocolate in the microwave for 1 minute on power level 4. Stir and repeat, decreasing the time to 30 seconds once the chocolate is ⅔ melted. You don’t want to overheat the chocolate as this will break the temper and the texture of your finished chocolates won’t be right.
Once the chocolate is cooled, mix in your sweeteners and a pinch of salt. Sweeten to taste. If you prefera lighter milk chocolate , mix in ¼ c to½ cup of heavy whipping cream. We prefer very dark chocolate and left it out.
Finally stir, in your toasted coconut. Allow the mixture to set for 10-20 minutes, but keep a close eye on it because if your house is cold it could set quickly. Once it firms up a bit, drop by tablespoons full on a parchment covered cookie sheet. Top with a sprinkle of sea salt and some Bocha Sweet.
- Store or serve
The clusters should set in 10-20 minutes.
Store in a tightly sealed container for up to two weeks. - Note
Adjusting the level of richness is totally customizable with a few tricks.
You can add some heavy whipping cream (but not too much).
You can also grab some cacao butter and melt that down using low heat and mix that into the chocolate.
More Keto Holiday Recipes
[…] Keto Christmas coconut clusters recipe provided by Tara Wright, Whole Body Living […]