First things first – you need to melt the chocolate bar. You can just put the entire bar in a microwave-safe bowl, but it’s going to take a bit longer than if you chop/break the chocolate into tiny pieces. Either way, microwave it in 30-40 second intervals, making sure to stir well each time until the whole thing is fully melted.
Note: Depending on your microwave’s power, you may need to set it to 70-80% power to avoid burning the chocolate.
Alternatively, if you don’t have a microwave, you can use a double boiler to melt the chocolate. Put a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the hot water. Stir gently and frequently until all the chocolate melts.
Add the coconut flakes and slivered almonds into the bowl of melted chocolate. Stir the mixture for about a minute until the chocolate thickens. Wait for the whole thing to cool slightly before proceeding to the next step.
Scoop the chocolate-almond-coconut flakes mixture onto a parchment-lined baking sheet. Be generous with each scoop. This recipe makes 10 clusters.
Sprinkle the clusters with flaky sea salt and crushed freeze-dried strawberries. You can consume immediately or you can pop in the refrigerator for about 10-20 minutes to let the chocolate set.
Want these dark chocolate clusters extra crunchy? Keep them in the freezer until you’re ready to eat them!
Serving Size 1 cluster