Spiced dark chocolate clusters

October 28, 2019


Looking for a sweet treat this festive season that’s simple, delicious and packed with nutrients meaning you can devour without feeling guilty?!  I have you covered my friend, with a delicious gluten-free and dairy-free treat that’s a cinch to make in a pinch of time. These nutty bites make a great a festive dessert for 'share-a-plate' gatherings, if you don’t eat them all beforehand that is…


Health benefits 

Good quality dark chocolate is choc-full (get the pun?!) of free-radical-fighting (the bad guys that are linked to ageing, disease an increased risk of the big C-word) antioxidants including polyphenols, flavanols and catechins. It's also a great source of muscle-soothing and stress-relieving magnesium which is why, on a side note, a warm mug of cacao and nut milk makes a great pre-bedtime beverage. While the nuts and seeds provide a great source of good fats, vitamin E and omega-3s. Tart goji berries provide a generous dose of vitamin C, essential for proper immune function. Above all, this sweet treat will make you happy, and even happier when sharing with loved ones this festive season.




Spiced dark chocolate clusters

Makes about 8-10 depending on size




100 grams good quality dark chocolate (I used 85% dark)

80 grams pumpkin and/or sunflower seeds

80 grams almonds, pecans and/or hazelnuts, chopped roughly

2 tablespoons goji berries or dried cranberries

1 heaped teaspoon coconut oil or coconut butter

1 teaspoon vanilla extract (optional)

1/2 teaspoon ground cinnamon or cardamom 

Pinch sea salt 


Optional extras for decorating

Desiccated coconut

Goji berries or dried cranberries




Melt chocolate in a glass or stainless steal bowl over a saucepan of gently boiling water. Meanwhile, dry toast nuts and seeds in a large pan over medium heat until lightly toasted, fragrant and golden.


Combine all ingredients in a large mixing bowl and stir well. Line a large baking tray with baking paper and spoon the chocolate mixture into 1 tablespoon blobs.


Set in the fridge for about an hour. 




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©2019 by Bianca Chaptini