Low Sugar, 3 Ingredient Dark Chocolate Coconut Clusters

Directions

1. 1
   Line a medium baking sheet with parchment paper and set aside.
2. 2
   Melt chocolate and coconut oil as you choose: in a double boiler (a heatproof pan set over a pot of simmering water, stirring until smooth) or in the microwave (use a heatproof bowl, preferably with a handle like a large glass measuring cup, heating and stirring at 1 minute and then again for 30 seconds as needed until smooth).
3. 3
   Stir the coconut into the melted chocolate until well combined.
4. 4
   Use a small cookie scoop (or two spoons) to drop clusters onto prepared baking sheet in desired size. Aim for about tablespoon-size clusters.
5. 5
   Refrigerate until clusters are firm.
6. 6
   Remove to an air-tight container and store at room temperature for up to a month (do not store in fridge).