Christmas almond clusters with orange and cinnamon

Christmas almond clusters made with toasted slivered almonds in homemade chocolate from cacao butter, cocoa and coconut sugar, with orange and cinnamon. A no-bake snack, 205 kcal per three clusters.

At a glance

• Serves 10
• Prep time: 25 min
• Cooking time: 5 min
• Total time: 30 min
• Calories: 205 kcal per serving
• Protein: 6 g
• Fat: 17 g
• Carbs: 5 g

Ingredients

• 200g slivered almonds
• 40g coconut sugar
• 60g cacao butter
• 1 unwaxed orange
• 30g cocoa powder
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: frying pan · blender · mixing bowl

1. Toast the slivered almonds in a dry frying pan for 4 to 5 minutes until fragrant, then let them cool.
2. Grind the coconut sugar to a fine powder in a blender.
3. Melt the cacao butter in a bowl set over a pan of simmering water and stir in the cocoa, coconut sugar, cinnamon, salt and grated orange zest until smooth.
4. Stir in the slivered almonds until they are all coated in the cocoa mixture.
5. Use two teaspoons to place 30 small mounds on baking paper.
6. Leave the almond clusters to set in the fridge for 30 minutes.

Good to know

Almond clusters belong on every Christmas cookie plate, and you don't need an oven. You make the chocolate yourself from cacao butter, cocoa and coconut sugar. It takes ten minutes, plus the time in the fridge.

Swaps

Cacao butter → coconut oil (softer, store in the fridge). Slivered almonds → chopped hazelnuts. Orange → lemon. Cinnamon → gingerbread spice.

Cooking tips

Only heat the cacao butter over a pan of water – if it gets too hot, the chocolate turns grey and soft. If the mixture is grainy, grind the coconut sugar more finely.

Storage

Keeps for 3 weeks in a tin in the fridge.

Allergens

Contains almonds; vegan, gluten-free, no milk or egg. Suitable for children.

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