Dried Fruit and Nut Clusters

Steps

1. Line a baking sheet with parchment paper. Combine the chopped nuts and dried apricots in a bowl and toss to distribute evenly.
2. Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pot of barely simmering water (double boiler). Stir frequently until completely smooth.
3. Pour the melted chocolate over the nut and fruit mixture. Fold gently with a spatula until everything is evenly coated — you want each piece touched by chocolate, but you are not making a uniform mass.
4. Drop spoonfuls of the mixture onto the prepared baking sheet, pressing each cluster gently into a compact mound about 2 inches across.
5. Sprinkle flaky sea salt over the tops while the chocolate is still wet.
6. Refrigerate for at least 30 minutes until the chocolate is fully set. Peel the clusters off the parchment and store in an airtight container.

Why It Works

The coconut oil lowers the melting viscosity of the chocolate so it coats the nuts and fruit more evenly, and it gives the finished clusters a satisfying snap when you bite in. Dried apricots bring a tart sweetness that balances the bitterness of high-cacao chocolate, and the flaky sea salt on top amplifies every flavor in the cluster.

Tips

• Variation. Swap dried apricots for dried tart cherries or dried mango, or use a single type of nut for a more uniform flavor.
• Storage. Keep these in a cool place — the chocolate will soften above 75°F. For hot-weather road trips, pack them with an ice pack or store in a small insulated bag.
• Chocolate quality. Use the best dark chocolate you can find. Bars with just cacao, cocoa butter, and a small amount of cane sugar are ideal. Avoid anything with soy lecithin or artificial vanilla.