“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 wizarding 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 for a tasty no-bake frozen treat. These Harry Potter-Inspired wizarding confections are perfect for a Harry Potter-themed party, but they’re also legitimately one of my favorite sweet treats to keep in my freezer year-round.
Tips for easy assembly of Cockroach Clusters
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 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.
Once frozen, I prefer to use a spoon to drizzle chocolate over the top of each Cockroach Cluster rather than fully dip them. Not only does this method save you ample time and considerably limit the mess, but 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 really like the look of the insides peeking out between the chocolate drip on the sides. This method makes them look less like a truffle and more like a whimsical confection you might find in the wizarding world.
WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?
- Measuring cups and measuring spoons
- A food processor
- A baking sheet
- Parchment paper or a silicone baking liner
- A medium saucepan + a medium or large heat-proof bowl to nest over the top -OR- a double-boiler
- A wooden spoon or spatula
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No double-boiler? No problem
I don’t have a double boiler, but melting chocolate without one is super easy. Add 2 inches of water to a medium saucepan and place a heat-proof glass bowl over the top. There should be space between the top of the water and the bottom of the bowl to allow for slow and gentle heating, so choose a bowl that is large enough that it simply hovers above the water without touching it. Heat over low, stirring occasionally and turning the heat down if the water begins to boil (which can scorch your chocolate and result in a grainy texture).
A note for special diets
These Cockroach Clusters are grain-free, gluten-free, refined sugar-free, and friendly for Paleo diets. In addition to the pecans, I also use nut butter in this recipe. Almond butter is a great nut butter option if you’re strict Paleo. If you’re not, peanut butter is my favorite nut butter choice.
LOOKING FOR MORE HARRY POTTER CONTENT?
I’m celebrating Harry Potter and J.K. Rowling’s birthdays on July 31st by filling the month with all things Potter. Check back regularly to see additional Harry Potter recipes and content linked HERE.Print
This Harry Potter-Inspired wizarding confection is perfect for a Harry Potter themed party. This tasty no-bake frozen treat is a mix of crunchy pecans, creamy nut butter, chocolate, and naturally sweet dates and honey.
- 1 cup pecans
- 1 cup nut butter (almond butter is a great option for strict Paleo, otherwise peanut butter is my favorite choice for non-Paleo)
- 1/2 cup almond flour
- 1/4 cup raw honey
- 4 pitted dates
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 4 oz 100% cacao unsweetened chocolate bar
- 2 tsp coconut oil
- 6–8 drops liquid stevia
- 30 pecan halves, to top
- 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
Keywords: Cockroach Clusters