INGREDIENTS
9 ounces sugar-free chocolate
1/4 cup unrefined coconut oil
2 cups salted mixed nuts(I used pecans)
Instructions:
Line a rimmed cookie 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.
Add the nuts to the bowl with the melted chocolate. Mix until all of the nuts are coated 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.
Make sure you have all of you clusters prepared on your cookie sheet before starting the carmel drizzle
“Caramel” drizzle:
3 tbsp all natural sugar free peanut butter (no sugar added)
2 tsp sticky sweetener (like this sugar-free maple syrup))
1 tsp vanilla syrup or vanilla extract (I used Jordan’s Skinny Syrup Vanilla)
1 tbsp granulated Monkfruit (optional)
2 tbsp melted butter
In a small mixing bowl add peanut butter and butter, Microwave for 30 seconds
Add syrups to melted butter/peanut butter mixture
Using a spoon mix all ingredients until smooth.
Drizzle Carmel sauce over the clusters.
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.
3 Net Carbs.
