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Postpartum · Snack

Dark Chocolate & Sea Salt Almond Clusters

Roasted almonds bound in dark chocolate with flaky salt - a thirty-minute chill, then a two-cluster treat that respects both your standards and your cravings.

Roasted almonds stirred through melted dark chocolate, spooned into clusters and left to set with a little flaky salt on top. They are made in one batch and portioned on purpose, so the decision about how many you are having gets made once rather than repeatedly.

Dark Chocolate & Sea Salt Almond Clusters - Roasted almonds bound in dark chocolate with flaky salt
Easy
Vegan AntioxidantsIronFiber

Ingredients

for 2 people
  • 200 galmonds, roasted
  • 150 gdark chocolate (70 percent), melted
  • a pinch offlaky sea salt
  • 1 tbspcacao nibs (optional)

Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.

Per serving (approx.): 420 calories · 9 g protein · 24 g carbs · 32 g fat · 6 g fiber

Method

Before you start. Line a baking sheet with parchment.

  1. Melt. Sit a heatproof bowl over a saucepan of barely simmering water, keeping the base out of the water. Add the chocolate and stir over low heat for 4 to 5 minutes, until smooth and glossy with no lumps. Microwave: melt in 20 second bursts, stirring between each.
  2. Coat. Take the bowl off the heat and tip in the roasted almonds. Stir with a spoon for about a minute, until every almond is fully coated and the mixture looks thick and glossy.
  3. Cluster. Spoon small heaps of about three or four almonds each onto the lined sheet, leaving space between them. While the chocolate is still wet and shiny, sprinkle with the sea salt and the cacao nibs, if using.
  4. Set. Chill the sheet in the fridge for 30 minutes, until the chocolate is firm and a cluster lifts off the parchment cleanly. Store them in a jar somewhere visible but not too visible.
Worth knowingDark chocolate's flavanols and a little iron ride along with almond vitamin E - a treat engineered to be enough, not endless.

Is this safe while breastfeeding?

The one number worth knowing is caffeine. Dark chocolate carries some, and while breastfeeding the ceiling is 200 mg a day, with some US guidance allowing about 300 mg. For scale, NHS figures put 50 g of dark chocolate under 25 mg, so 150 g spread across a whole batch of clusters is a small contribution even before you divide it into portions. It stacks with coffee and tea across the day, which is the only reason to keep half an eye on it. Nothing else here is restricted.

Substitutions & allergens

Almonds can be any roasted nut, or pumpkin and sunflower seeds to remove nuts altogether while keeping the crunch and the iron. A 70 percent chocolate is a good balance of flavor and sweetness; going darker makes them more bitter and slightly higher in caffeine per gram. The cacao nibs are optional texture and easy to leave out. Dried sour cherries stirred in with the nuts work well if you want them less plain.

Storage & reheating

Keep them in a covered tub in the fridge, where they hold for about two weeks and stay snappy. At warm room temperature the chocolate softens and blooms, which is cosmetic rather than a problem. They freeze for up to three months; eat them straight from the freezer, where they are very good.

Checked against the public guidance we follow - see our sources & editorial standards.

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This is general information, not medical advice - always check with your doctor or midwife. See our sources and standards.