Contributed by Consulting Dietitian Shauna Lindzon RD

Yield: 18 medium clusters


6 oz (175 g) bittersweet chocolate (at least 70% cocoa solids), coarsely chopped

½ cup quinoa puffs (or any puffed cereal)

½ cup dried cranberries

½ cup whole toasted almonds, chopped in half


  1. Line a large baking sheet with parchment paper and set aside.
  2. Place the chocolate in a large glass bowl and microwave for 30 seconds. Stir with whisk. Microwave for 30 second intervals until the chocolate is completely melted.
  3. Fold the quinoa puffs, cranberries and almonds into the melted chocolate. Stir to combine.
  4. Using a small spoon, prepare 18 clusters of the chocolate mixture onto the prepared baking sheet.
  5. Let set until firm, about 30 minutes, or refrigerate until firm.
  6. Store in fridge or freezer. Serve at room temperature.