Chocolate Caramel Nut Clusters

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 80 ml Coconut milk

• Baking & Spices

  • 7 tbsp Coconut sugar
  • 200 g Dark chocolate
  • 1 Desiccated coconut or sea salt

• Nuts & Seeds

  • 150 g Nuts, mixed

• Liquids

  • 5 tbsp Water

Found on myfussyeater.com

Description

Ingredients

• 200g dark chocolate
• 150g mixed nuts
• 7 tbsp coconut sugar
• 5 tbsp cold water
• 80ml coconut milk
• desiccated coconut or sea salt to garnish

Directions

• Break the chocolate into small chunks and melt it either in the microwave or in a heat proof bowl over a pan of boiling water on the hob.
• Divide the mixed nuts between the twelve holes in a cupcake tray. Pour ½ tablespoon of the melted chocolate on top of each pile of nuts and place the tray in the fridge to allow the chocolate to harden.
• Meanwhile make the caramel by heating the coconut sugar and water together in a pan over a medium heat. Bring to the boil before adding the coconut milk and reducing to a high simmer. Cook for 10 -15 minutes until the caramel thickens, stirring regularly.
• When the caramel is ready remove the cupcake tray from the fridge and spoon approximately ½ teaspoon of caramel on top of each of the clusters. Add a final ½ tablespoon of melted chocolate on top and garnish with desiccated coconut or sea salt. Refridgerate again for 10 minutes.
• Once the clusters have cooled and set use a knife to loosen the edges and remove them from the cupcake tray.
• Store in an airtight container at room temperature or in the fridge for up to a week.