To lightly toast the coconut and almonds, spread separately on two baking trays. Bake, shaking the trays once during cooking, in a preheated 180°C (350°F/Gas 4) oven for 3 minutes for the coconut and 6 minutes for the almonds, or until each is lightly toasted. Allow to cool on the trays.
200 g (7 oz) milk chocolate, chopped
30 g (1 oz/½ cup) flaked coconut, lightly toasted
30 g (1 oz/¼ cup) slivered almonds, lightly toasted
45 g (1¾ oz/¼ cup) chopped dried figs
1. Line a tray with baking paper.
2. Place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted. Remove from the heat.
3. Stir the coconut, almonds and figs into the chocolate until evenly combined. Shape teaspoons of the mixture into small clusters and place on the prepared tray. Stand at room temperature for 4–6 hours, or until the chocolate has set.
4. These clusters will keep, stored in an airtight container in a cool place, for up to 1 week.