“Reckon Fred’d take a bit of Cockroach Cluster if I told him they were peanuts?“—Ron Weasley, Harry Potter and the Prisoner of Azkaban
Do Cockroach Clusters contain real Cockroaches?
In the world of Harry Potter, Cockroach Clusters are likely made from actual candied clusters of cockroaches otherwise Ron wouldn’t have been tempted to dupe his brother Fred into eating them. In my world, I’ve swapped the bugs for a mix of crunchy pecans, creamy nut butter, chocolate, and naturally sweet dates and honey.
Easy peasy, cockroach squeezie
I highly recommend making these Cockroach Clusters in a food processor rather than a blender because the width of the bowl will allow you to better see when the mixture has reached the correct consistency. Your mixture should be quite crumbly and sticky; several levels courser than a thick nut butter. To shape the Cockroach Clusters, I use a tbsp measuring spoon of mix and squeeze gently to shape into an oblong form slightly larger than the pecan half that goes on top.
If you’d like to fully dip these beauties in chocolate you can, but I prefer to simply pour chocolate over the top of each with a spoon instead. Not only does this method save you ample time and considerably limit the mess, it also saves you from fishing bits of “cockroach” out of the bowl of melted chocolate if anything breaks off during impact with the hot mixture. I also just really like the look of the insides peeking out between the chocolate drip on the sides. This method makes them look less like a stuffy truffle and more like a whimsical confection you might find in the wizarding world.
No double-boiler? No problem
I don’t have a double boiler, but melting chocolate is super easy. Add 2 inches of water to a medium saucepan and place a heat-proof glass bowl over the top. Choose one that is large enough that it does not touch the water, but hovers above. Turning the heat to medium-low, melt the chocolate slowly, stirring occasionally and turning the heat down if the water begins to bubble.
A note for special diets
These Cockroach Clusters are grain-free, gluten-free, refined sugar-free and friendly for Paleo and SIBO diets. These technically fall within macros for a Keto diet as well coming it at 6 net carbs per cluster.
In addition to the pecans, I also use nut butter in this recipe. Almond butter is a great option if you’re strict Paleo; if you’re not, peanut butter is my favorite option.
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- Prepare a baking sheet with a silicone liner or parchment paper.
- Add pecans, nut butter, almond flour, raw honey, putted dates, vanilla, cinnamon, and sea salt to a food processor. Pulse until mixture is combined and looks coarse and crumbly. Be careful not to overblend or you will end up with nut butter.
- Shape the Cockroach Clusters into 1 tbsp mounds. Squeeze gently to shape into an oblong form, slightly larger than the pecan half you will top them with and place on the lined cookie sheet.
- Place in the freezer for 20-30 minutes.
- Once frozen, prepare the chocolate. Add 2 inches of water to a medium saucepan and place a heat-proof glass bowl over the top. Choose one that is large enough that it does not touch the water, but hovers above. Turning the heat to medium-low, melt the chocolate, coconut oil, and stevia slowly, stirring occasionally and turning the heat down if the water begins to bubble.
- Once the chocolate is melted and glossy, use a spoon to drizzle the tops of each cluster with chocolate to your liking. Press a pecan half gently into the top while the chocolate is still warm.
- Place the clusters back in the freezer to allow the chocolate to solidify.
- Cockroach clusters should be stored in the freezer. They are lovely frozen or slightly thawed, but should not be kept at room temperature for long periods of time or the chocolate becomes quite messy.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 cluster
- Calories: 135
- Sugar: 5 g
- Sodium: 27 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g