Morning made simple

Crunchy, chewy, slightly salty, chocolatey clusters – these treats will melt in your mouth.  These delectable chocolate clusters also happen to be vegan and gluten free.


  • 1 cup semisweet chocolate chips
  • ¼ cup Forager Project Sour Cream
  • ⅓ cup almonds, roughly chopped
  • ⅓ cup walnuts, roughly chopped
  • ⅓ cup pecans, roughly chopped
  • ¼ cup dried cranberries, roughly chopped
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • Coarse sea salt, for garnish


  • To start, melt the chocolate bain-marie style. (Bain-marie is also referred to as a water bath: pour 1-2 inches of water in a medium-sized saucepan. Heat the water until it simmers and place a heatproof bowl in it. Make sure your bowl is wider than the saucepan, and that it doesn’t touch the simmering water -- if it does, the chocolate will burn!)
  • Add the chocolate chips to the heatproof bowl. Using a spatula, stir the chocolate until melted. Remove from heat and add the sour cream, vanilla, and spices. Stir to combine, then add the chopped nuts and cranberries and stir again. You’re now ready to make your clusters!
  • Place a piece of parchment paper on a baking sheet. To make the clusters, drop a heaping tablespoon of the mixture on the sheet and continue until you have roughly 15 clusters. Sprinkle with coarse sea salt.
  • Refrigerate until set, about 30 minutes, before indulging.
  • Store in an airtight container in the fridge.