NUT CLUSTERS

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AuthorKira Love
Rating

Yields1 Serving

 100 g bar 70-85% Dark organic chocolate or carob bar (pictured- it’s sugar free)
 A few handfuls of lightly toasted slivered almonds, shredded coconut or coconut chips (or preferred nut)
 Tiny pinch Himalayan salt, optional.

1

Break chocolate into small pieces and melt in a double boiler (a bowl over a pot of simmering water).

2

Mix in enough nuts or coconut to only lightly coat.

3

Spoon into mini muffin cases, mine are silicon but paper works fine too. You can stand them in a muffin tray to make it easier.

4

Place in the freezer to set. Enjoy!

CategoryTags

Ingredients

 100 g bar 70-85% Dark organic chocolate or carob bar (pictured- it’s sugar free)
 A few handfuls of lightly toasted slivered almonds, shredded coconut or coconut chips (or preferred nut)
 Tiny pinch Himalayan salt, optional.

Directions

1

Break chocolate into small pieces and melt in a double boiler (a bowl over a pot of simmering water).

2

Mix in enough nuts or coconut to only lightly coat.

3

Spoon into mini muffin cases, mine are silicon but paper works fine too. You can stand them in a muffin tray to make it easier.

4

Place in the freezer to set. Enjoy!

NUT CLUSTERS
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