Keto Chocolate Nut Clusters Recipes

COCONUT KETO CLUSTERS RECIPE WITH PECANS, ALMONDS AND PUMPKIN SEEDS

Steps:

• Place an oven rack on the bottom 1/3rd of the oven and preheat the oven to 350 degrees F. Line a 9×9 or 9×13 inch baking dish with aluminum foil and set it aside.
• In a large bowl, combine all the nuts and seeds and toss to combine. Melt the coconut oil in the microwave for 15-30 seconds. Once melted pour the coconut oil over the seeds making sure to stir the coconut oil to cover all the nuts and seeds. Sprinkle the salt (if using), sweetner and vanilla extract over the mixture and toss to combine.
• Spread the mixture onto the prepared baking dish and press down on the mixture. Bake in the lower 1/3rd of the preheated oven for 10-15 minutes or until the coconut just begins to brown. Remove from the oven and press the mixture down again, using a spatula (be careful as the mixture will be VERY hot).
• Allow the coconut clusters to cool completely and then place them in the fridge for an additional 1 hour or the freezer for 30 minutes before breaking into clusters.

KETO CHOCOLATE NUT CLUSTERS

Steps:

• Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil and microwave until the chocolate is melted. Use a rubber spatula to mix until smooth. Let cool just slightly before using. Alternately, this can be done in a double boiler. (See note below)
• Add the nuts to the bowl with the melted chocolate. Mix until all of the nuts are coating in the chocolate.
• Drop large spoonfuls of the mixture onto the prepared baking sheet. Be sure to space them out enough that they do not run together.
• Refrigerate until solid. Store leftovers in an airtight container in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer.

CHOCOLATE COVERED NUT CLUSTERS

Steps:

• In a medium mixing bowl, combine the nuts and coconut. Set aside.
• In a small sauce pan, melt the butter, BochaSweet and syrup over medium heat. As the mixture starts to bubble, whisk constantly. Once you can no longer whisk down the bubbles, let it go for another 5-10 seconds then remove from heat.
• Pour the hot syrup over your nut mixture, then using a spatula, mix until thoroughly combined. Pat it down and let it cool for 15 minutes, stirring every few minutes, as the syrup soaks into the coconut and begins to firm up.
• Spoon out the mixture in tablespoon size servings onto a cookie sheet lined with a silicone mat. Using a #50 disher will yield 24 perfectly portioned clusters. Set the tray in the refrigerator for 1 hour to allow the clusters to firm up.
• In a double boiler, melt the paraffin wax, then add the chocolate chips. Stir until sauce is completely smooth.
• Peel the clusters off of the silicone mat and dip the bottom, flat side in the chocolate, then return them to the tray. Using a spoon, drizzle the melted chocolate over the top of the clusters, then sprinkle with Maldon sea salt flakes.
• Chill in the refrigerator for another 30 minutes. At this point, these clusters will be stable at room temp. No need to refrigerate.

KETO CHOCOLATE PEANUT CLUSTERS

Steps:

• 1. Prepare two 13x9 inch pans by lining bottom with wax paper. Set aside. 2. In a medium microwave safe mixing bowl, add chocolate chips and coconut oil. 3. Microwave in 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth (approximately 1-1½ minutes total). 4. Add peanuts. Stir until peanuts are completely coated with chocolate. 5. Drop by spoonfuls onto wax paper lined pans. Sprinkle with coarse salt if desired. 6. Freeze for 30-45 minutes or until completely set. 7. Serve immediately or store, covered, in the refrigerator until ready to serve.

KETO CHOCOLATE FAT BOMB NUT CLUSTERS

Steps:

• Place the chocolate chips and the coconut oil in a cast-iron skillet (any size) over low heat. Stir constantly until melted.
• Once melted, add in the nuts and seeds. Stir to combine.
• Use a spoon or cookie scoop to place about 2 tablespoons worth of the mixture into mounds on the parchment-lined baking sheet. Sprinkle with flaky sea salt if desired.
• Transfer the baking sheet to the freezer and freeze for one hour. Once set, transfer the clusters to a lidded freezer-safe container. Store for up to one month.