Oh, I absolutely love this Peanut Butter Chocolate Clusters (No Added Sugar) Recipe because it combines that rich, creamy peanut butter flavor with smooth dark chocolate—all without any added sugar! It’s such a satisfying snack that feels indulgent yet wholesome, which is perfect for when you want a treat but don’t want to compromise on your health goals.
When I first tried this recipe, I was amazed at how simple it was to whip up, and how versatile it is. Whether you’re looking for an afternoon pick-me-up or a guilt-free dessert, these clusters work beautifully. Plus, they’re great for sharing (if you don’t eat them all first!). You’ll find that making these at home lets you control what goes in, so you get all the flavor with none of the nonsense.
Why You’ll Love This Recipe
- No Added Sugar: You get a sweet, satisfying snack made naturally sweet with ripe banana and dark chocolate.
- Simple to Make: Just a few wholesome ingredients and no baking involved—perfect for beginners.
- Healthy & Satisfying: The combination of peanut butter, banana, and cottage cheese gives protein and healthy fats that keep you full.
- Perfect Snack or Treat: Easy to portion, store, and grab whenever you need a sweet bite without guilt.
Ingredients You’ll Need
These ingredients are kitchen staples that come together beautifully in this Peanut Butter Chocolate Clusters (No Added Sugar) Recipe. I always recommend choosing creamy peanut butter without added sugar to keep this snack as healthy as possible.
- Ripe banana: Acts as a natural sweetener and binder for the clusters, so make sure your banana is nice and spotty.
- Creamy peanut butter: Smooth texture blends well with the other ingredients, but natural peanut butter with just peanuts works too.
- Shredded coconut: Adds a bit of texture and a subtle tropical flavor without overpowering the peanut butter.
- Low fat cottage cheese: Gives creaminess and a protein boost while keeping the clusters light.
- Dark chocolate: Choose a high-quality 70% cocoa or above for richness and that no-added-sugar bonus.
- Coconut oil: Helps the chocolate melt smoothly and gives a lovely sheen when it hardens.
- Flaky sea salt (optional): A pinch scattered on top highlights the chocolate and peanut butter flavors beautifully.
Variations
I love customizing this Peanut Butter Chocolate Clusters (No Added Sugar) Recipe depending on my mood or what I have on hand. You can easily tweak it to suit your preferences or dietary needs—don’t be shy to experiment!
- Nut-free option: Try sunflower seed butter instead of peanut butter for a delicious allergen-friendly version that’s just as creamy.
- Extra crunch: Toss in some chopped nuts or seeds like almonds or pumpkin seeds for a satisfying crunch and extra nutrients.
- Chocolate variations: Swap dark chocolate for sugar-free white chocolate chips or cacao nibs if you want to mix it up.
- Added spices: A hint of cinnamon or vanilla extract can add warmth and depth to the flavor—my personal favorite addition on chilly days.
How to Make Peanut Butter Chocolate Clusters (No Added Sugar) Recipe
Step 1: Gather and Mix Your Ingredients
First up, mash your ripe banana until smooth—that natural sweetness is magical here. Then blend it with creamy peanut butter, shredded coconut, and low fat cottage cheese. I like to use a blender or food processor for the cottage cheese to get it really smooth—it helps the clusters hold together better. Mix everything well until you have a uniform, sticky mixture that’s ready to shape.
Step 2: Form and Freeze the Clusters
Line a baking sheet or chopping board with parchment paper—trust me, this keeps clean-up a breeze. Scoop out heaping tablespoons of the mixture and shape them into little clusters right on the paper. I usually end up with around 10 clusters, but feel free to adjust sizes. Pop them in the freezer for about an hour so they firm up and hold their shape before the chocolate coating.
Step 3: Melt the Chocolate Dip
When your clusters are ready, combine chopped dark chocolate with coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until completely melted and smooth. This coconut oil inclusion is my little trick to get a glossy finish and prevent the chocolate from cracking too much once set.
Step 4: Dip and Chill
Now for the fun part—dip each frozen cluster in the melted chocolate, allowing excess to drip off before placing them back on your parchment. I find that a small slotted spoon works wonders to get just the right amount of coating. Once dipped, pop them in the fridge for about 10 minutes to let the chocolate harden, then sprinkle a pinch of flaky sea salt if you like that sweet-salty combo. And voilà, you’re ready to enjoy!
Pro Tips for Making Peanut Butter Chocolate Clusters (No Added Sugar) Recipe
- Use Spotty Bananas: The riper, the sweeter—this helps you skip added sugars and keeps clusters naturally sweet.
- Chill Before Dipping: Freezing the clusters first helps the chocolate set quickly and gives that perfect crisp shell.
- Microwave Chocolate in Short Bursts: This prevents burning and keeps the chocolate silky smooth.
- Don’t Skip the Parchment Paper: A simple step that saves you a lot of frustration when removing clusters after chilling.
How to Serve Peanut Butter Chocolate Clusters (No Added Sugar) Recipe
Garnishes
I like to keep it simple with flaky sea salt sprinkled on top—it really enhances the chocolate and peanut butter flavors wonderfully. Sometimes I toss a few toasted coconut flakes on top for extra texture and a touch of elegance, especially if I’m serving guests.
Side Dishes
These clusters are great on their own, but I’ve enjoyed pairing them with fresh fruit or a dollop of Greek yogurt for breakfast or a light dessert. They also make a fantastic snack alongside a hot cup of coffee or tea during the afternoon slump.
Creative Ways to Present
For parties, I like to arrange the clusters on a pretty platter with colorful edible flowers or fresh mint leaves for a pop of color. Serving them in mini cupcake liners makes them extra cute and easy to grab. I once packaged them in small mason jars as gifts—such a hit with friends and family!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, which keeps them fresh for about a week. If you live somewhere warm, refrigeration is a must to keep that chocolate crisp and the clusters firm.
Freezing
Freezing these clusters works really well—I like to place them in a single layer on a baking sheet first, then transfer to a freezer-safe bag once frozen solid. This way, they don’t stick together and stay perfectly shaped for weeks.
Reheating
Since these are best served chilled, I usually just let frozen clusters thaw in the fridge for 10-15 minutes before enjoying. If you want to soften them quickly, a few seconds in the microwave (watch carefully!) will do, but I love that characteristic crunch from the chocolate coating when they’re cold.
FAQs
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Can I use crunchy peanut butter instead of creamy?
You absolutely can! Crunchy peanut butter adds a lovely texture, but make sure to mix it well with the other ingredients so your clusters hold together nicely.
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Is it okay to substitute cottage cheese with Greek yogurt?
Greek yogurt can be a good substitute if you want a slightly tangier flavor and similar creaminess. Just make sure it’s thick Greek yogurt to keep the cluster shapes firm.
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How do I prevent the chocolate from melting too quickly when eating?
Keep your clusters stored in the fridge or freezer until just before serving. Eating them chilled helps the chocolate coating stay solid longer, especially in warm environments.
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Can I make these clusters without coconut oil?
You can, but the coconut oil helps smooth out the chocolate and provides that glossy sheen. Without it, the chocolate may be a bit thicker and less shiny once set.
Final Thoughts
This Peanut Butter Chocolate Clusters (No Added Sugar) Recipe has become such a go-to for me when I want something sweet, easy, and nourishing all at once. It’s a recipe I love sharing because it’s forgiving, quick, and truly delicious—plus you don’t have to feel bad about indulging. I’m confident you’ll enjoy making them just as much as eating them, and once you try this, I bet it’ll become one of your favorites too!
Print
Peanut Butter Chocolate Clusters (No Added Sugar) Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 clusters
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
These Peanut Butter Chocolate Clusters are a delightful no-added-sugar treat combining creamy peanut butter, ripe banana, and shredded coconut, coated in rich dark chocolate. Perfect for a healthy snack, they are easy to make and stored in the fridge to keep their fresh, chewy texture with a satisfying chocolate coating and a sprinkle of flaky sea salt.
Ingredients
Peanut Butter Clusters
- 1 ripe banana, mashed
- 1 cup creamy peanut butter
- 1/3 cup shredded coconut
- 1/2 cup low fat cottage cheese, blended
Chocolate Dip
- 1 cup dark chocolate, chopped
- 2 teaspoons coconut oil
- Flaky sea salt, optional
Instructions
- Prepare the freezing surface: Cover a chopping board or a baking sheet with parchment paper that fits inside your freezer to prevent sticking and ease cleanup.
- Make the peanut butter clusters: In a bowl, combine the mashed ripe banana, creamy peanut butter, shredded coconut, and blended low fat cottage cheese thoroughly until evenly mixed.
- Form clusters: Using a tablespoon, scoop out generous amounts of the mixture and place them onto the prepared parchment paper, shaping into clusters. Aim for around 10 clusters in total to ensure consistent size and freezing time.
- Freeze clusters: Place the clusters in the freezer for 1 hour to firm up completely before dipping.
- Melt the chocolate dip: Shortly before removing clusters from the freezer, combine chopped dark chocolate and coconut oil into a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate has fully melted and is smooth.
- Dip clusters: Dip each peanut butter cluster into the melted chocolate, allowing excess chocolate to drain off, then place back onto the parchment paper.
- Chill and finish: Return the chocolate-dipped clusters to the fridge for 10 minutes to set the chocolate. Before serving, sprinkle with flaky sea salt for extra flavor contrast. Store any leftovers in the fridge for up to one week.
Notes
- Use ripe bananas for natural sweetness and easy mashing.
- Ensure the cottage cheese is well blended to create a smooth texture in the clusters.
- Choose dark chocolate with at least 70% cocoa for less sugar and more antioxidants.
- The flaky sea salt is optional but adds a nice flavor balance to the sweet and salty combination.
- Clusters can be stored in an airtight container in the fridge for up to one week.
- If coconut oil is solid at room temperature, melt it first to blend well with the chocolate.
Nutrition
- Serving Size: 1 cluster (approx. 40g)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg
