Nuts About Chocolate Clusters
Coconut oil, for brushing muffin pan
½ cup raw, unsalted cashews
½ cup raw, unsalted walnuts
½ cup raw, unsalted almonds
½ cup raw, unsalted sunflower seeds
½ cup brown rice syrup
1 cup vegan or gluten-free dark chocolate
¼ tsp sea salt
Prepare two 12-cup mini muffin pans by brushing with coconut oil. Put aside.
Place cashews, walnuts, almonds, and sunflower seeds into a food processor and pulse until broken pieces remain.
Transfer nut mixture to a medium bowl and add brown rice syrup. Stir until well combined.
Add dark chocolate to a small pot, warming over medium heat. Stir constantly until smooth, then remove from heat.
Scoop approximately 1 rounded tablespoon of mixture into each prepared muffin cup. Drizzle each nut cluster with dark chocolate. Sprinkle clusters evenly with sea salt.
Freeze nut clusters for 1 hour. Remove from cups by running a knife along the edges to loosen. Refrigerate in a container for storage.