Homemade Chocolate Clusters

homemade chocolate

These healthy homemade Chocolate clusters are the perfect tasty treat for any chocolate lover.  Plus they’re packed with protein!  They can last 1 week in the fridge but lasted 2 days at home because of my son and husband.  Here is the recipe ⤵️


– 1 can of chickpeas
– 1 bag (225g) dark chocolate chips 71% (I used @caminoamigos)

Want to learn why using dark chocolate is the way to go?  Click here to read 11 Amazing Health Benefits of Dark Chocolate!


1️⃣  Preheat oven to 365 F
2️⃣  Line a baking tray with parchment paper
3️⃣  Add chickpeas to tray
4️⃣  Roast in oven for 50-60 minutes or until crunchy
5️⃣  Stir twice to make sure undersides are also toasted.
6️⃣  In a large bowl, combine roasted chickpeas and dark chocolate chips and stir using the residual heat to melt.
7️⃣  Spoon the chocolate chickpeas candy onto grease proof paper using a dessert or tablespoon and chill in refrigerator for one hour.
8️⃣  Enjoy your very own homemade chocolate clusters without any guilt!


Looking for more easy at home recipes to satisfy the chocolate lover in your life?  Click here for my recipe for Healthy Chocolate Truffles.  You can Surprise your guests by making these healthy chocolate truffles using my secret ingredient, avocado!  Your guests will never know that these are a healthy alternative to the traditional truffle, only that they taste great.

Chocolate Peppermint Fat Bombs

chocolate peppermint

Now that Halloween is over, it seems like everywhere you look people are already getting into the festive spirit!  And nothing screams Christmas like the cool taste of peppermint.  These delicious SUGAR FREE Chocolate Peppermint Fat Bombs are a great way to welcome in the holidays and steer clear from other high calorie, loaded in sugar desserts.



– 1/2 cup coconut butter melted
– 1/2 cup coconut oil melted
– 1 teaspoon peppermint extract
– 12 drops of stevia


– 1/2 cup cacao powder
– 1/2 cup coconut oil melted
– 20 drops of stevia
– 1 teaspoon of vanilla extract

How to make:

1. Peppermint Filling: Combine melted coconut butter, coconut oil, peppermint extract, and stevia.  Melt the coconut butter in a jar and place the jar in a boiling pot of water (1-2 inches of water) and melt coconut oil separately in another pot.  After mix all ingredients thoroughly.  With a tablespoon, fill mini cupcake liners or silicon molds with the mixture (2tbsp of mixture per cupcake hold).  Freeze until solid.

2. Chocolate Coating: Mix all the coating ingredients.  Remove peppermint fat bombs from whichever kitchen tool you froze them in.  With a fork, place each peppermint fat bomb into the chocolate coating thoroughly, place on parchment paper and freeze.  If you have extra chocolate, coat again after the first freeze.


– 167 Calories
– 17 grams fat
– 1.6 net carbs
– 1.1 grams of protein

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