Chocolate Granola Clusters

Sometimes, when I’m making a fairly elaborate meal (and for me, elaborate is a relative term) for company, I lose momentum when it comes to dessert. That’s when I turn to this clever dessert that results my culinary genius proclaimed by guests. This needs just ten minutes of prep, no machines, and no baking — just a short time in the fridge to re-solidify the chocolate. Serve with pears or apples in fall, oranges in winter, strawberries in spring, and raspberries in summer.

Course Dessert

Cuisine American

Keyword chocolate granola

Prep Time 5 minutes

Cook Time 5 minutes

Yields 8 servings

Author Nava Atlas

Ingredients

1 cup vegan chocolate chips
2 tablespoons vanilla or plain nondairy milk
1 1/2 cups granola see note

Instructions

To cook on the stovetop: Combine the chocolate chips and nondairy milk in the top of a double boiler or in a bowl perched over a saucepan in which water is gently boiling. Cook over very low heat until the chocolate is melted, stirring often. Remove from the heat and stir in most of the granola, reserving a little for topping.
To cook in the microwave: Combine the chocolate chips and nondairy milk in a microwave-safe bowl. Start with 45 seconds, stir, and add 15 seconds at a time until the chocolate is melted. Stir in most of the granola, reserving a little for topping.
Line a large plate with wax paper or baking parchment. Spread the chocolate mixture onto it fairly evenly, to a thickness of no more than half an inch. Sprinkle the reserved granola over the top.
Refrigerate for an hour or so, or until the chocolate has completely solidified. Break the mass into bite-sized chunks, and arrange on an attractive platter to serve.

Recipe Notes

Note: Use a variety of granola that has a nice mixture of oats, seeds, nuts, and dried fruits. It’s best to use granola that’s fresh and crisp for better texture.