This almond chocolate nut clusters recipe makes for the perfect dessert ready in minutes and requiring only a handful of ingredients. No baking required and gluten-free.
Whenever I come to visit my parents they always always always request that I make my chocolate nut clusters for them.
Every single time.
They simply cannot get enough of these crunchy, chocolately little treats.
Not just one style of almonds – we’ve got both the slivered and the sliced almonds in here.
And yes you’re really better off adding both. There’s just something different in the taste of the thinly sliced ones with a tiny wedge of almond skin on the side there, versus the chunkier almond slivers.
Definitely give both types a light pan fry to get them nicely toasted too — the nuttiness really comes through then.
Usually I use a gluten-free Chex cereal but this time I’m going with the Puffins gluten-free rice cereal for no other reason than that both Trader Joe’s and Whole Foods apparently simply don’t carry gluten free Chex. (So if you’re on the hunt for Chex, loose elsewhere)
Since we all know I love puffins though this wasn’t a difficult purchasing decision to make. And there are pictures of the puffins as well on the box which always brings a smile to my face. There’s also the puffin trivia facts on the back of the box too.
Basically all around the most educational cereal purchasing experience I’ve ever had.
Back to my almond chocolate nut clusters recipe.
These chocolate nut clusters are seriously the easiest dessert you will ever make. No baking required and only a handful of ingredients that just need to be tossed and smashed all together. Form little clusters, freeze lightly and you’ve got these delicious almond and chocolate nut clusters ready for sampling. Super crunchy yet with a deep and rich chocolately flavor.
A great low fuss way to impress those dinner guests.
This almond nut clusters recipe makes for the perfect dessert ready in minutes and requiring only a handful of ingredients. No baking required and gluten-free.
15 minPrep Time
5 minCook Time
20 minTotal Time
- 1 tablespoon olive oil
- 1 cup dark chocolate chips
- 1 cup mini gluten-free marshmallows, (or normal sized marshmallows, cubed)
- 1/2 cup toasted slivered almonds
- 1/2 cup toasted sliced almonds
- 1 1/4 cups puffins gluten-free rice cereal, crushed
- Heat oil in a pot over low heat. Add chocolate chips and marshmallows. Stir until both have melted. Mix.
- Add almonds and cereal and mix. Remove from heat.
- Use tablespoon measuring spoon to form small balls. Place balls on parchment lined baking sheet and freeze for 20-30 minutes until firm.
- Store in the fridge.
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