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.
