Line a baking sheet or large plate with parchment paper. Place it in the freezer while you prepare the mixture (so the clusters set faster).

In a microwave-safe bowl (or over low heat on the stove), combine the almond butter and coconut oil. Heat until fully melted and glossy, stirring gently.

Remove from heat and whisk in the cocoa powder, sweetener, vanilla extract and salt. The mixture should look like smooth, deep chocolate.

Stir in the shredded coconut flakes and chopped nuts, folding until everything is coated in the chocolate mixture. You’ll feel the texture shift as the coconut absorbs the chocolate and binds everything.

Use a tablespoon or small cookie scoop to drop heaping mounds onto the chilled parchment-lined sheet. Press each mound lightly so it flattens into a cluster shape (~1½ inch diameter).

Place the tray back into the freezer and chill for at least 15-20 minutes, until the clusters are firm to the touch.

Once set, transfer the clusters into an airtight container and store in the fridge (or freezer if you prefer really firm texture). Serve chilled or at cool room temp and enjoy the crisp-chewy contrast as you bite through the chocolate shell into the coconut-nut centre.