Brimly's Chocolate Almond Clusters
Total Time15 min
MethodNo-Bake
DietGluten & Soy‑Free
Serves5Now, let’s talk about our Chocolate Almond Clusters. How did this creation come to be? As many of us know, making simple, satisfying treats with minimal ingredients can be a challenge, especially when trying to keep things gluten-free and soy-free. But at the Brimly test kitchen, we love a good challenge, especially when the reward is something this easy and delicious.
When I first thought about these clusters, I knew I wanted something that delivered on texture, smooth, creamy chocolate coating crisp, whole almonds. I also wanted a balance of flavors, something that wasn’t too sweet but still indulgent. The solution? A sprinkle of flaky sea salt for contrast, taking these clusters from basic to irresistible.
The best part? These require almost no effort. Melt, mix, scoop, and chill. That’s it. You get rich, chocolatey almond clusters that are perfect for snacking, gifting, or hoarding for yourself (no judgment). They’re so easy to make, you might find yourself whipping up a batch every week. Honestly, I wouldn’t blame you.
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Essentials You'll Need
Silicone Spoon$8.99 at Amazon
Mixing Bowl$19.98 at Amazon
Ice Cream Scoop$14.95 at Amazon
Baking Mat$24.99 at Amazon
Half Sheet Pan$25.99 at Amazon
Brimly's Chocolate Almond Clusters
Three-ingredient no-bake chocolate almond clusters finished with flaky sea salt. Gluten-free, gum-free and soy-free.
- Prep Time
- 15 mins
- Total Time
- 15 mins
- Servings
- 5
- Author
- Stephnie Grace|Brimly
Ingredients
Making a double batch? Use two lined trays so the clusters have room, and the chill time stays the same. Amounts in the steps are doubled and highlighted too. Pan size and times stay as written.
Making a half batch? You'll get about half as many clusters, and the chill time stays the same. Amounts in the steps are halved and highlighted too. Pan size and times stay as written.
Recipe Steps
Line a baking tray with parchment paper and set it aside.
Melt the chocolate chips in a microwave-safe bowl, heating in 20-30 second intervals and stirring in between, until smooth. Alternatively, use a double boiler to melt the chocolate gently.
Add the almonds to the melted chocolate and toss until they are fully coated.
Using an ice cream scoop or a spoon, drop spoonfuls of the coated almonds onto the prepared baking tray, forming clusters.
Refrigerate the clusters for about 20 minutes or until fully set.
Sprinkle each cluster with flaky sea salt before serving.
Storage: Store any leftovers in an airtight container in the freezer for up to a month.
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