Chocolate Almond Coconut Clusters

1. Prepare Baking Sheet

Line a large baking sheet with parchment paper or waxed paper to keep the clusters from sticking.

2. Melt Chocolate Mixture

In a large saucepan over low heat, combine the almond butter, chopped unsweetened chocolate, and coconut oil. Stir continuously until the mixture melts and becomes smooth.

3. Whisk in Sweetener and Cocoa Powder

Once the chocolate mixture is smooth and glossy, whisk in the Swerve sweetener, cocoa powder, and vanilla extract.

4. Stir in Coconut Flakes and Pecans

Stir in the unsweetened coconut flakes and chopped pecans until they are well combined with the chocolate mixture.

5. Form Clusters

Using a large spoon, drop rounded spoonfuls of the mixture onto the prepared baking sheet. Aim for uniform sizes so that they set evenly.

6. Chill Clusters

Place the baking sheet in the refrigerator and let the clusters chill for about 30 minutes, or until they are set. Keep them refrigerated until ready to serve.