Crispy Cocoa Peanut Clusters
No flour • No chocolate bars • No butter
Ingredients
-
1 small egg
-
100 g (½ cup) granulated sugar
-
30 g (about 4 tablespoons) unsweetened cocoa powder
-
150 g (about 1 cup) roasted peanuts (unsalted or lightly salted)
-
40 g (about 1½ cups) crispy rice cereal
-
Optional: a pinch of salt
Instructions
Prep:
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
Whisk the Base:
In a mixing bowl, whisk the egg and sugar until pale and slightly frothy.
Add Cocoa:
Sift in the cocoa powder (and salt, if using). Whisk until smooth, dark, and glossy.
Fold in Crunch:
Add the roasted peanuts and crispy rice cereal. Gently fold until everything is evenly coated with the cocoa mixture.
Form the Clusters:
Spoon small mounds of the mixture onto the prepared baking sheet, keeping them compact so they hold together while baking.
Bake:
Bake for 15–18 minutes, until the coating sets and looks matte rather than shiny.
Cool Completely:
Allow the clusters to cool fully on the baking sheet. They will firm up and become crunchy as they cool.
Storage Tip
Store in an airtight container at room temperature. These clusters remain crunchy for up to one week.