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Sweet, salty, crunchy, nutty, and chocolatey, these 3-ingredient peanut clusters are so easy to make in the microwave, on the stove, or in a crockpot. They’re great for holiday gifts next to my vegan microwave fudge, and for anytime snacking! If you love coconut, my chocolate covered coconut balls are just as easy to make.
Why You’ll Love This Recipe
If you love the sweet, salty, nutty combination of vegan chocolate and peanuts, these easy 3-ingredient peanut clusters are sure to impress! They’re so simple to make that they barely count as a recipe. Just melt, mix, and scoop in minutes! Whether using a microwave, stovetop, or crockpot, these dairy-free chocolate-covered peanuts are a wildly addictive treat for holiday gifting, dessert tables, and snacking straight from the freezer.
Not a peanut fan? Try other nuts or even my vegan chocolate covered chickpeas recipe for a protein-packed twist. Love peanut butter as much as I do? Peanut butter chocolate bark is another must-try. Best of all, this recipe is surprisingly adaptable. Just be warned, these peanut clusters disappear faster than you can make them, so I’m all for hiding a personal stash!
You might also like my easy muddy buddies, matzo bark, or peanut butter stuffed dates.
The Ingredients
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Vegan chocolate: I use semi-sweet vegan chocolate chips, and good-quality dark chocolate (often naturally vegan) is delicious here too. Vegan white chocolate and sugar-free options like Lily’s sugar-free chips work as well.
Peanut butter: This one is optional. Creamy or crunchy both work, so use whichever jar you have open.
Peanuts: Unsalted peanuts let the chocolate shine, and roasted peanuts give you the most crunch.
Recipe Variations
- Double dipped: Coat them in one vegan chocolate, let set, then dip in another and set.
- Spices: Add cinnamon for warmth or cayenne pepper for heat.
- Coffee: Add instant coffee or espresso powder for coffee depth.
- Dried fruit: Add extra texture and sweet chew with raisins or dried cranberries.
- Flaky salt: Sprinkle a little over the clusters before they set for extra crunch and flavor.
- Other mix-ins: Try crushed pretzels, Oreos, or banana chips for crunch, mini vegan marshmallows, or shredded coconut (raw or toasted).
- Sprinkles: Because who doesn’t love sprinkles?!
How to Make Peanut Clusters
Step 1: First, line a baking sheet with parchment paper. Then, melt the vegan chocolate in a microwave-safe bowl in 20 to 30 second increments, stirring between. Alternatively, use a double boiler. Learn more about how to melt vegan chocolate here.
Step 2: Stir in the peanut butter (if using), then stir in the peanuts.
Step 3: Scoop tablespoon-sized portions onto the prepared baking sheet to form small vegan chocolate peanut butter clusters. Refrigerate for 30 minutes (or freeze for 10 to 15 minutes) or until set. Enjoy!
FAQs
Yes, you can make this vegan chocolate peanut clusters recipe with other nuts, too, like hazelnuts, almonds, cashews, or pistachios.
Sure. For the best flavor, I recommend a 2:1 ratio of almond bark to real vegan chocolate. Note, not all almond bark is vegan-friendly.
Absolutely! For slow cooker peanut clusters, spray the crockpot with cooking spray, add the vegan chocolate, place a clean towel under the lid (to catch condensation), and cook on LOW for 1 ½-2 hours, stirring every 20 minutes. Stir in peanuts, then set to ‘keep warm’ while scooping the vegan chocolate covered peanut clusters.
Pro Recipe Tips
- Use good quality vegan chocolate: It will make all the difference!
- For the most crunch: Use roasted peanuts.
- Adjust the size: Feel free to make smaller or larger clusters. Just ensure they aren’t too thick, or they become tricky to eat.
Storage Instructions for Peanut Clusters
Fridge: Layered in an airtight container separated by parchment paper for 2 to 3 weeks.
Freeze: You can freeze homemade peanut clusters in an airtight container for up to 3 months.
If you don’t eat the dairy-free chocolate peanut clusters from frozen, thaw them in the fridge to prevent condensation.
Other Vegan Desserts to Consider….
Vegan Desserts
Chocolate Peanut Butter Pretzel Bark
Vegan Desserts
No-Bake Peanut Butter Cups
Vegan Desserts
Banana and Chocolate Chip Bars (Vegan!)
Vegan Desserts
Chocolate Covered Chickpeas
If you tried this peanut clusters recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Peanut Clusters
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Ingredients
- 12 ounces (340 g) semi-sweet vegan chocolate chips about 2 cups
- ¼ cup (60 ml) peanut butter creamy or crunchy, optional
- 2 cups (480 ml) unsalted peanuts roasted for the most crunch
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Add the vegan chocolate chips to a microwave-safe bowl and microwave in 30-second intervals, stirring between each one, until smooth.12 ounces (340 g) semi-sweet vegan chocolate chips
- If using, stir in the peanut butter until fully combined.¼ cup (60 ml) peanut butter
- Add the peanuts to the melted chocolate.2 cups (480 ml) unsalted peanuts
- Stir until every peanut is evenly coated.
- Scoop 1 Tablespoon mounds of the mixture onto the prepared baking sheet, repeating until all of the mixture is used.
- Refrigerate for at least 30 minutes, until the chocolate is fully set.
- Enjoy right away, or store in an airtight container in the refrigerator.
Notes
- Good-quality vegan chocolate makes all the difference here.
- For the most crunch, use roasted peanuts.
- Feel free to make smaller or larger clusters. Just keep them from getting too thick so they’re easy to eat.
- Store in an airtight container in the fridge, layered with parchment paper, for 2 to 3 weeks, or freeze for up to 3 months.
- If you’d like to make these in a slow cooker, see the FAQ in the post above.
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These clusters are so sweet and tasty!