Cherry Almond Chocolate Clusters

Recipe courtesy of Ellie Krieger

  • 1 c. whole roasted almonds, coarsely chopped
  • ½ c. dried cherries, coarsely chopped
  • 6 oz. dark or bittersweet chocolate (60-70% cocoa solids), finely chopped

In a medium bowl, toss together the almonds and cherries. Line a baking sheet with wax paper. Melt half of the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently; make sure the water is not touching the top pan. Remove the double from the heat, and stir in the rest of the chocolate until melted. Remove the top pan with the chocolate in it, gently wipe the bottom of it, and set is aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.

Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to cool and set for about 20 minutes. Store and serve at room temperature. Makes 12 servings.

Serving size: 1 cluster

  • Calories 150
  • Total fat 10 g
  • Sat fat 3g
  • Mono fat 4 g
  • Poly fat 1.5g
  • Protein 4 g
  • Carb 15 g
  • Fiber 2 g
  • Cholesterol 0 mg
  • Sodium 5 mg
  • *Good source of manganese