Dark Chocolate Nut Clusters

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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.

Dark Chocolate Nut Clusters

Dark Chocolate Nut Clusters

Yield: 12 servings | Serving Size: 2 clusters | Calories: 106 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 48mg | Carbohydrates: 5g | Dietary Fiber: 2g | Sugars: 1g | Protein: 4g | SmartPoints (Freestyle): 6|


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


  1. Preheat oven to 325°.
  2. Line a rimmed cookie sheet with parchment paper; evenly spread almonds and pistachios onto sheet. Roast 12 minutes. Cool to room temperature.
  3. 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.
  4. 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.
  5. Tip: If the temperature is warm outside, store in the refrigerator.
  6. This recipe can be found in our new cookbook, Skinny Ms. Superfoods!

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10 Comments on "Dark Chocolate Nut Clusters"

  1. Chale984  August 3, 2012

    Is kosher salt okay?

    • Skinny Ms.  August 4, 2012

      Chale984, Kosher salt is perfectly fine!!!

  2. Tracy  August 10, 2012

    So yummy and great for the afternoon sugar crash. Love to win the cookbook 🙂

  3. Alexbeegeiger  August 10, 2012

    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?

  4. Sheri Hobbs  August 12, 2012

     Love dark chocolate!!

  5. Skinny Ms.  October 6, 2012


  6. Laurie  August 7, 2014

    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!

  7. NJGiGi  December 6, 2016

    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.

    • Gale Compton  December 9, 2016

      Absolutely! I’ve used truffle papers many times and it worked just as well. 🙂

  8. Chris  May 15, 2017

    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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