Cranberry Chocolate Clusters
THM:S, low carb, sugar free, gluten/egg/dairy/nut free
Serves: 4-6
  • ½ cup refined coconut oil
  • 3 T cocoa powder
  • 1-2 tsp. THM Super Sweet Blend, powdered in a coffee grinder if desired (or more, to taste)
  • ½-1 tsp. orange extract (to taste)
  • ⅛ tsp. ground ginger, optional
  • 1½ cups frozen cranberries
  • Pink salt and orange zest for sprinkling on top, optional
  1. Melt the coconut oil and cocoa powder together until the coconut oil is soft but not totally melted. Whisk in the sweetener, orange extract, and ground ginger to taste. Taste and adjust. I don't usually powder my Super Sweet Blend because it seems to dissolve just fine for me, but if you have problems with grittiness, powder it before adding it. Tweak the sweetness levels to your taste because I'm a dark chocolate lover and most people will probably want more sweetener than I use.
  2. When the chocolate is as you like it, stir in the frozen cranberries, and keep stirring until the chocolate freezes onto them. Break them into bite-sized chunks and sprinkle with Himalayan pink salt (or regular mineral salt) and orange zest. If you don't have a mineral salt for topping, add a pinch of regular salt to the chocolate mixture before adding the cranberries.
  3. Store in the freezer. Yields 4-6 servings.
Recipe by Briana Thomas at