Melt the chocolate chips and coconut oil together, in a double broiler or microwave. If you microwave, stir every 30 seconds until the chocolate mixture is completely smooth.

Stir nuts in the chocolate mixture.

Spoon mixture onto an ungreased baking sheet, or parchment-lined baking sheet one tablespoon at a time. You can make the clusters as big as you want. Alternatively, you can use in cupcake liners. I like to use mini cupcake liners.

Place the chocolate clusters in the refrigerator (or freezer if you just can't wait) until hardened, about 30 minutes (15 minutes in the freezer).

Carefully pop the chocolate nut clusters off the baking sheet with a knife.

Store chocolates in an airtight container in the refrigerator for 2 weeks, or up to 6 months in the freezer, if they last that long.

Serve immediately from the refrigerator.