Dark chocolate coconut clusters with cacao nibs

Dark chocolate coconut clusters with cacao nibs

Do you have doubts about life? Are you unsure if it's worth the trouble? Look at the sky: that is for you. Look at each person's face as you pass on the street: those faces are for you. And the street itself, and the ground under the street and the ball of fire underneath the ground: all these things are for you. They are as much for you as they are for other people. Remember this when you wake up in the morning and think you have nothing. Stand up and face the east. Now praise the sky and praise the light within each person under the sky. It's okay to be unsure. But praise, praise, praise. - Miranda July

Dark chocolate
Coconut flakes
WHISK
Cacao nibs
Dark chocolate coconut clusters with cacao nibs
Dark chocolate coconut clusters with cacao nibs
Dark chocolate coconut clusters with cacao nibs

Notes: The overall sweetness of your clusters will depend solely on the cacao content of your chocolate. If you want something super sweet, go with a lighter dark chocolate. But if you're like me and you take your chocolate on the bitter side, the darker the better - although I do not recommend anything over 70% because super bitter chocolate + unsweetened coconut = yuck. And although it requires an extra step, making these with toasted coconut would be hella delicious. And maybe chopped almonds?

DARK CHOCOLATE COCONUT CLUSTERS WITH CACAO NIBS

3 oz good quality dark chocolate, 55-70%
1/4 cup non-dairy milk
Pinch of fine sea salt
1 cup shredded unsweetened coconut
1/2-3/4 cup flaked unsweetened coconut
2-4 tablespoons cacao nibs

In a double boiler over medium heat (or in a microwave) melt the chocolate. Remove from heat then whisk in the non-dairy milk, salt, and shredded coconut just until combined. Fold in the flaked coconut (up to 3/4 cup) and cacao nibs, just until everything is coated in chocolate. Transfer mixture to freezer for 20-30 minutes, just until firm. Using a 1 1/2 tablespoon cookie scoop, drop the mixture onto a baking sheet lined with parchment paper. Transfer to freezer until firm then store in an air tight container in the refrigerator. Clusters will keep for up to one month.

Yield: 12-14 clusters