Dark Chocolate Nut Clusters

5 from 1 vote

Indulge in chocolate with this healthy creation!

Dark Chocolate Nut Clusters

Dark chocolate is rich in flavonoids, which may help in lowering blood pressure and improving blood flow to the brain and heart. These dark chocolate nut clusters contain vitamin E, copper, and manganese. The combination of delicious chocolate and nut is sweet, salty, and features a satisfying crunch. It is one of our favorite desserts and is perfect when you get that “gotta have it” craving for chocolate!

Delicious chocolate foods are often off-limits for those watching their weight or focusing on better health. Unfortunately, when you deprive yourself of your favorite foods, you feel cranky and irritable. It can even result in a binge in which you eat far too much of your favorite things. You are better off enjoying a tiny indulgence here and there to keep you feeling satisfied.

The great thing about these treats is they are made with dark chocolate and nuts. They taste great, but provide a number health benefits, too. Many health experts recommend indulging in a little dark chocolate on a regular basis because of the antioxidants. These nut clusters taste sweet and creamy with a little salt and crunch, but they are still good for you.

Learn more about the health benefits of dark chocolate here.

Love dessert, but wish it wasn’t so much of a diet burden? We have the solution. Check out our collection of mini desserts or give our guilt-free desserts a try.

5 from 1 vote

Dark Chocolate Nut Clusters

These sweet and salty clusters have vitamins and minerals your body needs so go ahead and enjoy this little treat.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 12 people
Serving Size 2 clusters
Course Dessert, Snack
Cuisine Universal
Author SkinnyMs.


  • 1 cup almonds raw, roasted with skins
  • 1 cup pistachios raw, roasted
  • 1/2 cup dark chocolate or bittersweet chocolate chips
  • 1/2 teaspoon kosher or sea salt


  • Preheat oven to 325°.
  • Line a rimmed cookie sheet with parchment paper; evenly spread almonds and pistachios onto sheet. Roast 12 minutes. Cool to room temperature.
  • In a medium saucepan, combine chocolate and salt; melt over low heat, stir until completely melted, about 3–4 minutes. Add almonds and pistachios to chocolate; toss to cover. Pour chocolate covered nuts onto the same lined cookie sheet; spread flat, but keep nuts next to each other in order to form clusters.
  • Allow to cool at room temperature; refrigerate 30 minutes if chocolate is still sticky. Break into 1- to 2-inch pieces. Store in an airtight container for up to 3 days.


Tip: If the temperature is warm outside, store in the refrigerator.

Nutrition Information

Serving: 2clusters | Calories: 170kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 99mg | Potassium: 241mg | Fiber: 3g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg |
SmartPoints (Freestyle): 3
Keywords Diabetic-Friendly, Keto, Kid-Friendly, Plant-Based

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. I've got a birthday coming up and my daughter loves working in the kitchen.  I printed this recipe out when she asked me what I wanted for my birthday.  Who can resist homemade chocolate treats?

  2. I made this tonight. Instead of pistachios (didn't have them or feel like shopping for them), I used pumpkin seeds. These clusters are delicious. The salt gives them a little something extra.I will make them again!

  3. I just found this recipe and was wondering if instead of spreading on the cookie sheet, could these be placed directly into individual little truffle papers? You know, the kind that look like cupcake liners? Would they cool well, or would they be hard to remove from cups to eat? I hope I’m making sense with this description. Thank you.

  4. Came out a little salty for my taste, but I also learned that I do not care for pistachios. Laurie’s suggestion of pumpkin seeds may be the next thing I try, but I will use less salt.

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