3-Ingredient Chocolate Granola Clusters
Prep time
Cook time
Total time
Serves: 8 to 12 clusters
  • ½ cup dairy-free chocolate chips (semi-sweet or dark)
  • ¼ cup peanut, almond, or sunflower seed butter (creamy or chunky - I've tried them all)
  • 1½ cups dairy-free granola (homemade or store-bought; see what I use in the post above)
  1. Place the chocolate chips in a medium microwave-safe bowl. Heat on HIGH for 30 seconds. Whisk. Heat on HIGH for 30 seconds more. Whisk very well. If needed, heat on HIGH another 15 to 30 seconds, until just melted, and whisk. Do not overheat - the chocolate should be nice and smooth.
  2. Stir in the peanut, nut or seed butter until well combined. Gently stir in the granola until every piece is well coated.
  3. Press the mixture into molds or drop into clumps onto parchment paper. I use silicone muffin cups, so they just pop right out without any prep.
  4. Chill the chocolate granola clusters in the refrigerator for 30 minutes or or the freezer for 15 minutes. Remove from the molds, serve with unsweetened almond milk, and try not to eat them all in one sitting. I prefer to store any leftovers in the freezer for maximum crunch, but they do stay firm at room temperature.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/chocolate-granola-clusters