Chocolate-Espresso Clusters

This chocolatey snack will cover your sweet tooth and your caffeine cravings.

Who needs a mocha latte when you've got this powerfully tasty proteinaceous palmful?

Level: Easy
Yield: 2 cups


  • 3 oz. finely chopped ​bittersweet chocolate
  • 2 tsp. espresso powder
  • 1/2 c. toasted whole ​almonds ​
  • 1/2 c. toasted whole ​cashews ​
  • 1/2-3/4 tsp. flaked sea salt


  1. Melt 3 oz finely chopped bittersweet chocolate with 2 tsp espresso powder in a pan over moderate heat until smooth.
  2. Stir in 1/2 cup each toasted whole almonds and cashews until coated.
  3. Transfer with a spatula onto a parchment-lined baking sheet, spreading them out.
  4. Sprinkle with 1/2 to 3/4 tsp flaked sea salt and chill until set.
  5. Break into pieces before serving.

This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.

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