Almond Butter No-Bake Chocolate Clusters
These almond butter no-bake chocolate clusters are an absolute chocolate bomb. They’re so rich and really hit the spot when you have a serious dessert craving. You could actually use any nut butter that you have lying around, it doesn’t necessarily have to be almond. I just find almond to be one of of the most accessible ones. Make sure it’s the all natural kind, you don’t want anything besides almonds and salt in the ingredients list!
You could use peanut butter for these, I have, and it’s delicious. However, I wanted this to be a nut reintroduction recipe for an elimination diet and peanuts are tucked away in the legume category. Similarly, you don’t have to use almond milk for the milk. I just figured almonds go with almonds. But if you have oat or coconut milk those would work as well for these almond butter no-bake chocolate clusters without also introducing any other ingredients into your elimination diet. Using those milk alternatives also make this a delicious vegan dessert!
It is imperative that you store these almond butter no bake chocolate clusters in the fridge. We are not taking the time to temper the chocolate with this simple dessert so they will melt very easily at a high room temperature. They will also melt in your hands. But that’s okay because you’ll be eating them too fast to even notice! I’m literally eating one right now as I type this and I know this will be a recipe I return to again and again even though I’m no longer on my elimination diet.
Also let me just say that these were very difficult to photograph. Chocolate clusters are not the most photogenic things! They just looked like unappealing brown lumps most of the time, but they taste so good I swear! I tried to make it so that you could see the all important grains of salt on top too, I think I at least captured that aspect. But believe me, despite appearances these are ooey gooey chocolate bombs.
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Does salt enhance chocolate?
Yes!! Whether you’re cooking savory or sweet you’re going to want to add a pinch of salt to everything you make. Salt both enhances sweetness and masks bitterness which means it’s the perfect ingredient to add to chocolate dessert recipes. (Also coffee, I put a pinch in every cup of coffee I make and it makes a world of difference!) This is especially noticeable if you’re stuck buying less expensive chocolate or coffee. I know most of us can’t afford to buy anything except for store brand chocolate chips and salt brings it up a big level.
These almond butter no bake chocolate clusters use a pinch of salt in the recipe and are then sprinkled with coarse salt on top. This is mandatory for this recipe! Especially because we’re using lower quality chocolate. Semi-sweet chocolate chips are affordable but not exactly the highest end chocolate out there. The little bit of salt added to this flavorful elimination diet recipe brings the chocolate flavor out and hides the bitterness that might be present. It does all of this without adding a ton of extra sugar! Double win!
This is THE dessert hack.
Elimination Diets and Chocolate
Cocoa itself is not forbidden on most elimination diets. However, a lot of chocolate products contain troublesome ingredients like dairy, gluten, soy, or nuts. When shopping for chocolate products make sure to look for labels like “allergen friendly,” “certified gluten free,” and “vegan.” It also helps to look for items that say they are pure and unsweetened. Get as close to nothing but cocoa as you can and you should be safe.

Ingredients
- ¼ cup real maple syrup
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- 2 tbsp almond milk (or preferred plain milk)
- 3 tbsp coconut oil
- 3 tbsp unsweetened cocoa powder
- 1 pinch salt
- 1 ¼ cups rolled oats
- ⅓ cup salted natural almond butter (crunchy or creamy)
- ½ cup vegan or allergen friendly semi-sweet chocolate chips
- about 1/2 tsp of coarse salt, kosher or sea salt for topping
Instructions
- line a baking sheet with wax paper
- in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
- stir frequently until combined and slowly bring to a bubble
- once bubbling (not a full boil) stir continuously for about 1 minute
- remove from heat and add remaining ingredients
- drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
- gently sprinkle the coarse salt on top of the clusters
- chill in the fridge for at least 15 minutes to set
- serve chilled, store in the fridge

Almond Butter No Bake Chocolate Clusters
Ingredients
- ¼ cup real maple syrup
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- 2 tbsp almond milk or preferred plain milk
- 3 tbsp coconut oil
- 3 tbsp unsweetened cocoa powder
- 1 pinch salt
- 1 ¼ cups rolled oats
- ⅓ cup salted natural almond butter crunchy or creamy
- ½ cup vegan or allergen friendly semi-sweet chocolate chips
- about 1/2 tsp of coarse salt kosher or sea salt for topping
Instructions
- line a baking sheet with wax paper
- in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
- stir frequently until combined and slowly bring to a bubble
- once bubbling (not a full boil) stir continuously for about 1 minute
- remove from heat and add remaining ingredients drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
- gently sprinkle the coarse salt on top of the clusters
- chill in the fridge for at least 15 minutes to set
- serve chilled, store in the fridge