This post may contain affiliate links. Please read our disclosure policy.
Creamy and rich peanut butter clusters made with dark chocolate coating and naturally sweetened with bananas. These clusters are gluten-free and have no added sugar.
Do you love treats that are crunchy on the outside and soft and creamy inside? This treat is just that.
Filled with wholesome ingredients but have no added sugar, with bananas and a hint of coconut to give it just enough sweetness.
I make these in summer time when it’s just so hot but I do want something satisfying. I’ve been making those and storing in the fridge but they do disappear very quickly, so bear that in mind!
There is something magical about these clusters.
The combination of smooth peanut butter, coconut, and protein-rich cottage cheese creates clusters that are not only going to provide essential nutrients, but it’s a great way to satisfy your sweet tooth.
Pin this now to find it later
Pin ItWe couldn’t stop eating them, but because of all the wholesome ingredients, we didn’t feel like we had to!
Ingredients and Substitutes
Banana, mashed (1 ripe) – Choose a banana with brown spots to make this treat extra sweet. And, if you don’t have bananas, you can use unsweetened apple sauce (although it may not be as sweet).
Creamy peanut butter (1 cup) – You can also use almond butter, cashew butter, or sunflower seed butter (for a nut-free version).
Shredded coconut (1/3 cup) – If you don’t have shredded coconut, you can also use chopped nuts, seeds, or even sugar-free chocolate chips.
Low fat cottage cheese, blended (1/2 cup) – You can also use Greek yogurt or silken tofu.
CHOCOLATE DIP
Dark chocolate, chopped (1 cup) – Swap with sugar-free chocolate chips or cacao powder mixed with coconut oil and some sugar-free sweetener.
Coconut oil (2 tsp)
Flaky sea salt, optional
How to Make Peanut Butter Chocolate Clusters
Step 1. First, we need to cover a chopping board or a baking sheet with parchment paper. Just make sure it fits into your freezer.
Grab a bowl and mash the bananas.
Step 2. Add the peanut butter, shredded coconut, and cottage cheese.
Step 3. Combine all the ingredients until a dough forms.
Step 4. Scoop a generous amount of the mix with a tablespoon or ice cream spoon and place it on the parchment paper. Press them down with your thumb or fork to create clusters.
You should be making around 10 clusters. Place the clusters in the freezer for an hour.
Step 5. Just before you take the peanut butter clusters, place the dark chocolate and coconut oil in a microwave-friendly bowl. Cook it in the microwave until it melts in 30-second intervals.
Make sure to mix between the 30-second intervals to prevent the chocolate from burning. Grab a cluster and dip it in the chocolate.
Drain any excess chocolate and place it back on the baking sheet.
Step 6. Place the clusters back in the freezer for 10 minutes or until the chocolate hardens. Sprinkle with some sea salt before you eat them.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Keto-Friendly Version: Replace the banana with 2 tablespoons of sugar-free maple syrup or stevia. Add an extra tablespoon of coconut flour to help keep the consistency.
- Vegan Option: If you want to make a plant-based option, replace the cottage cheese with silken tofu. It’s also a great option if you want a dairy-free version.
- Boost the Protein: Add a scoop of vanilla powder and add a bit more peanut butter if it’s too dry.
- Change the Flavor: Try boosting the flavor by mixing in vanilla, cinnamon, or cocoa powder.
- Add Some Texture: You can add some chopped nuts, shredded coconut flakes, or cacao nibs to change its texture.
My Tips & Tricks
- The Best Chocolate Coating: Make sure you let the chocolate cool slightly before dipping the clusters to prevent them from melting.
- Double–Dipping: Sometimes, double-dipping can be a good thing. If you want an extra chocolatey option, coat the clusters, place them in the freezer for 5 minutes, and then coat them again.
- Consistency is Key: The mix should hold together when pressed, but not be too wet or too flaky.
My Storage Tips
You can keep these clusters ready for you to have in the fridge. Simply put them in an airtight container and keep them there for up to 7 days.
If you want to enjoy them for longer, place them in a freezer-friendly bag or containers and keep them there for up to 3 months. I recommend layering them using parchment paper to prevent them from sticking together.
When you want to enjoy a delicious treat, take them out of the freezer or fridge 5-10 minutes before serving so they soften slightly.
My Other Healthy Treats
- Chocolate Peanut Butter Eggs
- Chocolate Dipped Blueberry Cottage Cheese Clusters
- Better Than Reese’s Peanut Butter Oat Cups
Peanut Butter Chocolate Clusters (No Added Sugar)
Cals: 314 Protein: 8.4 Carbs: 24 Fat: 22
Ingredients
Peanut Butter Clusters
- 1 ripe banana mashed
- 1 c. creamy peanut butter
- 1/3 c. shredded coconut
- 1/2 c. low fat cottage cheese blended
Chocolate Dip
- 1 cup dark chocolate chopped
- 2 tsp coconut oil
- Flaky sea salt optional
Instructions
- Cover a chopping board or a baking sheet with parchment paper. Pick whatever will fit inside your freezer.
- Combine all of the ingredients for peanut butter clusters.
- Scoop out a generous amount of the mixture with a tablespoon and place on the parchment paper. Form clusters, there should be around 10 in total.
- Place in the freezer for 1 hour.
- Just before you take out the peanut butter clusters, add chopped dark chocolate and coconut oil into a microwave-friendly bowl and pop into the microwave. Heat in 30s intervals and mix in between until the chocolate completely melts.
- Dip the peanut butter clusters inside the chocolate, drain them of excess chocolate, and place them back on the baking sheet.
- Pop back into the fridge for 10 minutes and sprinkle with flaky sea salt before eating. Store them in the fridge for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
