Preparation Steps

• Line a baking sheet with parchment paper.
• In a heatproof bowl, combine the chopped dark chocolate and coconut oil. Melt gently over a double boiler (a bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water) or in the microwave in 30-second intervals, stirring in between, until smooth.
  200 grams dark chocolate
• Stir in the chili powder and sea salt until well combined.
  200 grams dark chocolate
• Add the chopped mixed nuts and dried cranberries to the melted chocolate mixture. Stir until everything is evenly coated.
  200 grams dark chocolate
• Spoon clusters of the mixture onto the prepared baking sheet, making them about 1-2 inches in diameter.
• Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate clusters are completely set.
• Once set, gently peel the clusters off the parchment paper. Serve immediately or store in an airtight container at room temperature.