Nuts About Chocolate Clusters | Dorothy Lane Market

Nuts About Chocolate Clusters

PREP TIME 15 mins
COOK TIME 1 hr
SERVINGS 24
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 Tbsp coconut oil for brushing muffin pans
  • ½ cup raw unsalted cashews
  • ½ cup raw unsalted walnuts
  • ½ cup raw unsalted almonds
  • ½ cup raw sunflower seeds
  • ½ cup brown rice syrup
  • 1 cup vegan or gluten-free dark chocolate
  • ¼ tsp sea salt

INSTRUCTIONS

1
Prepare two 12-cup mini muffin pans by brushing with coconut oil. Put aside.
2
Place cashews, walnuts, almonds, and sunflower seeds into a food processor and pulse until broken pieces remain.
3
Transfer nut mixture to a medium bowl and add brown rice syrup.ÿ Stir until well combined.
4
Add dark chocolate to a small pot, warming over medium heat. Stir constantly until smooth, then remove from heat.
5
Scoop approximately 1 rounded tablespoon of mixture into each prepared muffin cup. Drizzle each nut cluster with dark chocolate and sprinkle clusters evenly with sea salt.
6
Freeze nut clusters for 1 hour. Remove from cups by running a knife along the edges to loosen. Refrigerate in a container for storage.

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Nuts About Chocolate Clusters

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 1 hr
SERVINGS 24

INGREDIENTS

  • 2 Tbsp coconut oil for brushing muffin pans
  • ½ cup raw unsalted cashews
  • ½ cup raw unsalted walnuts
  • ½ cup raw unsalted almonds
  • ½ cup raw sunflower seeds
  • ½ cup brown rice syrup
  • 1 cup vegan or gluten-free dark chocolate
  • ¼ tsp sea salt

INSTRUCTIONS

1
Prepare two 12-cup mini muffin pans by brushing with coconut oil. Put aside.
2
Place cashews, walnuts, almonds, and sunflower seeds into a food processor and pulse until broken pieces remain.
3
Transfer nut mixture to a medium bowl and add brown rice syrup.ÿ Stir until well combined.
4
Add dark chocolate to a small pot, warming over medium heat. Stir constantly until smooth, then remove from heat.
5
Scoop approximately 1 rounded tablespoon of mixture into each prepared muffin cup. Drizzle each nut cluster with dark chocolate and sprinkle clusters evenly with sea salt.
6
Freeze nut clusters for 1 hour. Remove from cups by running a knife along the edges to loosen. Refrigerate in a container for storage.

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