Chocolate peanut clusters mix dark chocolate, crunchy peanuts, a dash of espresso, and a sprinkle of sea salt for a quick no-bake snack. They set in under 30 minutes with glossy chocolate that snaps clean when you bite in.
This recipe addresses messy chocolate issues, quick preparation for busy nights, and provides a satisfying snack with robust flavor and appealing texture.
I found messy meltdowns and white streaks ruined candies on busy weeknights when I’m juggling dinner and homework with the kids (and spilled chocolate once). My Easy Chocolate Peanut Clusters fix seizing chocolate with a quick no-bake mix.
I love how these are ready in under 30 minutes and pop in the freezer for just 10 minutes before snacking. The glossy coating snaps under a light crunch with a hint of salt, and I’m thrilled every time the espresso scent wafts through my kitchen.
If you’re craving another chocolate fix, try my Gluten Free Chocolate Pudding for a creamy, no-fuss dessert.
Table of contents
Dietary Considerations
- This recipe is gluten-free.
- This recipe is dairy-free.
- This recipe is vegan and vegetarian.
- This recipe does not meet low-carb or keto diets due to dark chocolate sugar content.
- This recipe is not nut-free due to dry-roasted peanuts.
Why You Will Love This Recipe
- Shiny, Crisp Chocolate Shell – Thanks to quick tempering with cocoa butter, I get a mirror-like finish and a firm snap after 10 minutes in the freezer.
- Bolder Chocolate Flavor – A teaspoon of espresso powder lifts dark chocolate notes without coffee bitterness, so I can enjoy these clusters as a low-sugar treat.
- Airy Crunch from Baking Soda – Folding in a quarter teaspoon of baking soda wraps tiny air bubbles around 2 cups of peanuts, making each bite feel lighter.
- Long-Lasting Make-Ahead Snack – After freezing for 15 minutes, I layer clusters between parchment sheets and stash them for mom’s gluten-free visits, keeping them fresh for weeks.
Chocolate Peanut Clusters Recipe
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: snack
- Method: no-bake
- Cuisine: American
- Diet: gluten-free, dairy-free
Description
Quick no-bake snack made with dark chocolate, crunchy peanuts, espresso, and sea salt.
Ingredients
- 12 ounces dark chocolate, chopped
- 1 tablespoon cocoa butter, chopped
- 1 teaspoon espresso powder
- 2 cups dry-roasted peanuts
- 1 tablespoon peanut oil
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt flakes, plus extra for topping
- 1 teaspoon vanilla extract
Instructions
- Start by lining a baking sheet with parchment paper or a silicone mat. A rimmed sheet is ideal to keep the clusters contained as they set.
- To achieve that signature glossy finish, melt the dark chocolate and cocoa butter together in a heatproof bowl set over a gently simmering pot of water, also known as a double boiler. Stir the mixture until it is completely melted and smooth. Use a candy thermometer to check the temperature, bringing the mixture to 115°F. Once it reaches this temperature, remove it from the heat and stir it continuously until the temperature cools down to 82°F. After it reaches 82°F, briefly warm it back up to 88°F. This precise temperature control is key to preventing blooming and ensuring a shiny finish.
- Once your chocolate is tempered, stir in the espresso powder, peanut oil, and vanilla extract until all ingredients are fully incorporated. This combination not only adds depth to the chocolate flavor but also helps ensure it remains smooth.
- Gently fold the dry-roasted peanuts and baking soda into the chocolate mixture. Ensure that every peanut is well-coated in chocolate, while the baking soda introduces tiny air pockets, resulting in a lighter, crunchier texture.
- Using two spoons, drop 1-inch mounds of the chocolate-peanut mixture onto your lined baking sheet, leaving about an inch of space between each mound. Immediately sprinkle a few extra sea salt flakes on top of the clusters for that perfect sweet-savory balance.
- Transfer the baking sheet to the freezer and allow the clusters to set for 10 to 15 minutes, or until they feel firm. After they have set, carefully move the clusters to an airtight container. For the best results, layer them between sheets of parchment paper. You can store them in the freezer for up to four weeks or in the refrigerator for up to five days. For easier removal, let the clusters sit at room temperature for about 2 minutes before lifting them.
Notes
- Cocoa Butter: This ingredient is crucial for achieving a firm snap and a glossy surface on the clusters. Ensure that the cocoa butter is finely chopped for even melting.
- Espresso Powder: Look for pure, coffee-free espresso powder to add depth without imparting a coffee flavor. If you can’t find it, instant coffee granules can be used as an alternative.
- Baking Soda: Fresh baking soda is essential for creating the light, airy texture of the clusters. Incorporate it carefully to avoid clumping.
- Storage: Store clusters between parchment in a sealed container to maintain freshness. In the freezer, they can last up to four weeks, while in the fridge, they’ll stay good for about five days.
Nutrition
- Serving Size: 1 cluster
- Calories: 200
- Sugar: 5g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Ingredient Notes
- Dark Chocolate: choose a 70% cocoa bar with firm snap and glossy sheen, chop into uniform pieces for even melting; semi-sweet chips work in a pinch.
- Cocoa Butter: pick food-grade flakes to help the chocolate set with a crisp bite, finely chop so it melts evenly; unrefined sticks are fine.
- Espresso Powder: grab pure, coffee-free powder to deepen cocoa notes, stir in off-heat so it dissolves fully; instant coffee granules can stand in.
- Dry-Roasted Peanuts: select evenly toasted nuts without oily residue, pat off any loose crumbs; roasted cashews offer a milder crunch alternative.
- Peanut Oil: use a light, refined oil to thin the chocolate coating without adding flavor, stir in sparingly; avocado oil works too.
- Baking Soda: choose fresh powder to create tiny air bubbles for a lighter bite, whisk into the nut mix; no substitute recommended.
- Sea Salt Flakes: pick coarse, bright flakes for sharp contrast, sprinkle just before chilling; crushed kosher salt fills in if needed.
- Vanilla Extract: opt for pure extract to round out chocolate notes, add off-heat so aroma stays vivid; imitation extract tastes flat.
Recipe Baking Tips
- If melted chocolate thickens unevenly, stir 1 tablespoon peanut oil into tempered mixture at 10 minutes into melting to thin coating and maintain smooth texture on peanut clusters before portioning.
- For dull chocolate shine, cool tempered mixture to 82°F, then reheat to 88°F five minutes into tempering using candy thermometer to secure snap-worthy gloss on peanut clusters including cocoa butter.
- When clusters stick to parchment, let lined sheet rest two minutes at room temperature after 10 minutes in freezer, then lift 1-inch mounds gently with offset spatula to prevent breakage.
- If clusters taste heavy, fold in 1/4 teaspoon baking soda three minutes into mixing peanuts and chocolate foundation recipe with vanilla extract to introduce tiny air pockets for lighter texture.
- For muted espresso notes, stir in extra 1/2 teaspoon espresso powder two minutes into flavoring chocolate, peanut oil, and cocoa butter to boost depth without altering coating consistency foundation recipe.
Serving Suggestions
Serve with Roasted Brussels Sprouts with Balsamic Glaze and Lemon Spinach Salad alongside chocolate peanut clusters on slate serving tray. Place alongside Gluten-Free Quinoa Pilaf and baby arugula salad creating green variance with chocolate peanut clusters on white ceramic plates.
Use in Peanut Cluster Trail Mix Bars to add chocolate peanut clusters into granola bar squares with almond butter coating. Add crushed chocolate peanut clusters atop Vanilla Greek Yogurt Parfaits mixing layers of fruit and nuts in clear glass cups.
Top chocolate peanut clusters with drizzled peanut butter sauce and fine sea salt flakes before serving on chilled ceramic dish. Serve alongside warm caramel ganache drizzle or cooled dark chocolate syrup in small porcelain bowls to complement sweet salty contrast.
Recipe variations
- You can use roasted almonds instead of peanuts for crisp clusters with shiny coating, folding nuts into tempered chocolate and portioning mounds directly onto parchment.
- Add 1/4 teaspoon cayenne pepper for heat and balance off with Gluten-Free Peanut Butter Cookies for a fun snack duo.
- Either roasted chickpeas or sunflower seeds make excellent peanut-free clusters, mixing 2 cups into tempered chocolate and topping each mound with sea salt before freezing.
- If using a double batch, increase dark chocolate to 24 ounces and peanuts to 4 cups, temper, and allow clusters to set in the freezer.
Save This Recipe!
How to Store?
To keep your Decadent Dark Chocolate Peanut Clusters with Espresso and Sea Salt fresh and delicious, follow these storage tips:
Room Temperature: Store clusters in an airtight container at room temperature up to 24 hours; keep away from heat, humidity, and light.
Refrigeration: Place clusters in a sealed airtight container in refrigerator up to 5 days; then bring to room temperature before serving.
Freezing: Layer clusters between parchment in a freezer-safe container; freeze up to 4 weeks; thaw briefly at room temperature before serving.
Other Recipes You’ll Love
- Gluten-Free Oatmeal Zucchini Cookies
- Gluten-Free Chocolate Chips Zucchini Bread
- Gluten-Free Chocolate Zucchini Cake
- Gluten-Free Zucchini Brownies
Assemble chocolate peanut clusters by melting 200g dark chocolate, 20g cocoa butter, 1 tsp espresso; fold in 1 cup peanuts, drop spoonfuls, sprinkle salt, chill.
Yes. You can freeze chocolate peanut clusters in an airtight container for up to 1 month; thaw at room temperature 10 minutes before serving.
Yes. You can prepare peanut clusters with chocolate chips; stir in 1 tbsp cocoa butter per 100g chips for smoother melt, fold in peanuts; chill.
Chocolate peanut clusters last 7 days at room temperature, two weeks refrigerated, or one month frozen.
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