Coconut Caramel Nut Clusters (THM-S

• Vegetarian
• Gluten free

• Condiments

  • 1/4 tsp Blackstrap molasses

• Baking & Spices

  • 1/4 cup Granualated sweetener that measures like sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Refined coconut oil

• Nuts & Seeds

  • 2 tbsp Coconut flakes, Unsweetened
  • 1/2 cup Favorite nuts & seeds

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Heavy cream

Found on countrygirlcookin.com

Ingredients

• 1/4 cup butter
• 1/4 cup refined coconut oil
• 1/4 cup heavy cream
• 1/4 cup granualated sweetener that measures like sugar, such as xylitol or erythritol
• 1/4 teaspoon blackstrap molasses
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup of favorite nuts & seeds
• 2 Tablespoons unsweetened coconut flakes

Directions

• Melt butter in saucepan over low heat.
• Mix all ingredients in with melted butter, except coconut and nuts/seeds.
• Stir frequently until bubbly and mixture starts to thicken a bit.
• Take off heat and cool for a few minutes.
• Stir in coconut and nuts/seeds.
• Drop by spoonfuls on baking sheet lined with parchment paper or silicone baking mats (my personal favorite).
• Put cookie sheet in freezer for around 15 minutes or until clusters are firm.
• These are best if stored in fridge or freezer.