Homemade Goo Goo Clusters!


Homemade Goo Goo Clusters!

Nashville's favorite candy, but healthier, made from home, and dare I say, just as delicious!
Servings 12


  • 2 1/2" cookie cutter (you can probably cut the marshmallow manually, but I haven't tried it)



  • 1 1/2 cups Medjool dates pitted buy with the pit in, then remove yourself
  • 1/3 cup vanilla creamer sub canned, full-fat coconut milk or half and half
  • 1 tablespoon arrowroot starch or cornstarch
  • pinch sea salt


  • 2 tablespoons refined coconut oil
  • 10 ounces marshmallows
  • cooking oil spray or coconut oil, since you'll need it below anyway


  • 3 tablespoons runny unsalted peanut butter
  • 1 cup honey roasted peanuts (scant cup)


  • 3 cups semi-sweet chocolate
  • 6 tablespoons refined coconut oil


  • sea salt flakes optional


Make Date Caramel:

  • Add dates (make sure you have removed ALL pits) to a high powered blender or food processor. Bring 1 cup water to a boil, then pour over dates and CAREFULLY blend, scraping down the sides and/or using a tamper as needed to form a creamy mixture. Scrape into a saucepan and bring to a simmer on medium heat (you’ll see bubbles ‘popping’). Stir constantly for 10 minutes, until thickened and darker in color. Turn heat to low. In a bowl, whisk together creamer and starch until incorporated, then pour into caramel.
  • Bring back up to medium heat and stir constantly for another 10-12 minutes, until it looks thick and sticky like caramel. Scrape into a heat proof bowl and refrigerate for at least 1 hour. P.S. you will have leftovers! See blog post for ideas.

Make Marshmallow Layer:

  • Line a 13x9x2 baking dish with nonstick parchment paper, then spray with cooking oil (or grease with more coconut oil).
  • Add coconut oil to a large pot and turn to medium heat. When oil moves quickly around the pan, add marshmallows. Stir until melted and gooey (it’s ok if it seems a little ‘stringy’ or like it won’t totally melt), then pour into your lined baking dish. Use a damp spatula to quickly spread in an even layer. Refrigerate at least 30 minutes.

Make Peanut Layer:

  • Combine peanut butter and honey roasted peanuts in a bowl and toss to evenly coat. Set aside.

Make Chocolate Layer:

  • 15 minutes before you’re ready to assemble, combine chocolate and oil in a microwave-safe bowl. Microwave on high in 25 second increments, stirring in between, until almost completely melted. Stir until fully melted. Cool 15 minutes.
  • Check to ensure you have space in your freezer for a baking sheet.

When date caramel and marshmallow layers are ready:

  • Line a baking sheet with nonstick parchment. Pour 1 tablespoon chocolate mixture onto parchment and spread into a circle approximately 2 ¾”. Repeat 11 more times, leaving a bit of space in between each. Place in the freezer 15 minutes.
  • Remove marshmallow-covered parchment from the baking dish. Use your cookie cutter to cut 12 rounds. Scraps are perfect for snacking :). Remove chocolate from the freezer, then place a piece of marshmallow onto each chocolate round.
  • Next, top each with 1 tablespoon Date Caramel, spreading to cover the marshmallow layer, then 1 generous tablespoon peanut mixture. Freeze 15 minutes.
  • Make sure chocolate is still melty. If needed, microwave for another 15-20 seconds or so, just until warmed up and runny.
  • Remove goodies from freezer, then top each with a generous amount of chocolate, so that all of the toppings are covered. Some will run around the sides, and that’s ok! Sprinkle with salt flakes, if using, then freeze a final time for 30 minutes before enjoying. Keep leftovers in the fridge up to 1 week or frozen 3 months.
Course: baked goods, Dessert, holiday, Snack
Cuisine: American
Keyword: Bakery, chocolate, comfort food, Dairy Free, dairyfree, family friendly, Gluten Free, glutenfree, healthy dessert, healthy takeout

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