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Mocha Fudge Clusters

Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 12 ounces sugar-free dark chocolate chips
  • 1 cup sugar-free milk chocolate chips
  • 2 tablespoons coconut oil
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups raw pecan halves
  • 1 cup unsweetened coconut flakes

Method
 

  1. Add both types of chocolate chips, coconut oil, espresso powder, vanilla extract, and salt to a 3 or 4-quart slow cooker. Stir to combine.
  2. Cover and cook on LOW for 1 hour, stirring every 20 minutes, until chocolate is completely melted and smooth.
  3. Once melted, switch slow cooker to WARM setting. Stir in pecans and coconut flakes until everything is evenly coated with chocolate.
  4. Line two baking sheets with parchment paper. Using a tablespoon or small cookie scoop, drop clusters of the chocolate mixture onto the prepared sheets, leaving space between each cluster.
  5. Refrigerate the clusters for at least 1 hour until completely set and firm.
  6. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.