My *Chocolate Coconut Clusters* from my cookbook ‘Eat Happy’ are perfect to make with kids… be big or little! These quick little clusters are just four ingredients and are deliciously moreish. The coconut and chocolate go so well together but use flaked almonds if that’s what you have or even a mix! They can be kept in the fridge and enjoyed throughout the week so you always have a little chocolate love to hand.

Method

1. Pre-heat the oven to fan 180C/ gas mark 6 and line one or two baking trays with parchment paper.
2. Pour the coconut flakes into one lined tray, spreading them out in a single layer and toast in the oven for 3-4 minutes until just golden, keeping your eye on them to make sure they don’t burn. Alternatively, dry toast in a wide pan over a medium heat for 1-2 minutes.
3. Meanwhile, place the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, taking care that the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted.
4. Remove from the heat and then immediately tip in the toasted coconut flakes. Gently stir until the coconut flakes are completely coated in the melted chocolate.
5. Using a tablespoon, scoop up small clusters of chocolate-covered coconut flakes and place them, spaced apart on the lined baking tray(s). Add a tiny sprinkle of salt to each cluster, if you like.
6. Place in the fridge to chill for 15 minutes until set. Use a palette knife or thin spatula to ease them off the baking parchment and keep stored in the fridge in an airtight container for up to a week. Serve them straight from the fridge, as they will start to melt after about 20 minutes.

Ingredients

• 100g coconut flakes
• 100g dark chocolate (70%-85%) broken into squares
• 1 tbsp coconut oil
• Sea salt

My Cookbook