PALEO CRACK CLUSTERS
GLUTEN FREE / PALEO
PALEO CRACK CLUSTERS
1 cup almonds (unsalted)
1/4 cup sliced almonds
1/2 cup pecans
1/4 cup pepitas (pumpkin seeds)
1/2 cup dried cranberries (optional)
1/2 cup honey
1 tsp vanilla extract
pinch of sea salt
3/4 cup Enjoy Life Foods morsels
1/2 tsp coconut oil
Something about the cooler, fall months has be craving all the nuts and all the chocolate. I woke up this morning craving both, but not really sure what I wanted to make. Part of me said Chocolate Turtles, and the other part of me said, nawwwww, you can do better than that.
And then after I made these, only one word came to mind: CRACK. No, I don’t know what crack is like, nor do I really care to. But if there were ever so something that might be eurphoric, it’s these nutty chocolate clusters. Hence, I really had no choice but to call them Paleo Crack Clusters.
Take one bite, and you’ll see what I mean. It’s the perfect combination of almonds, pecans, pepitas, and dried cranberries, sweetened only with a little honey. The topping is one of my favorite dairy free chocolates, from Enjoy Life Foods.
I’m sure you’ve seen this brand everywhere, and if you haven’t, then order off Amazon, because they are the best dairy free baking chocolate around!
The key to success with this recipe is to follow my directions. You can pull this off in under 30 minutes and please any crowd in town.
Let’s do it, shall we?
makes 10-12 crack clusters
Preheat oven to 350. Line a 9x11 baking dish with parchment paper and set aside. My favorite trick to make the parchment paper stick to the pan is to oil the inside of the pan with coconut oil (or any oil) to make the paper stick.
In a medium bowl, mix together the dry ingredients—almonds, sliced almonds, pecans, pepitas, and cranberries (if using). Set aside.
In a small pot on the stove, add honey, vanilla extract and sea salt. Keep heat at medium-low. Mix together, and remove from heat immediately once the mixture simmers.
Pour honey mixture into the bowl with the nuts, and stir together well to make sure all the nuts are covered.
Pour contents from bowl into the baking dish, using a spoon or spatula to press down.
Bake for 17-18 minutes. The longer its in the oven, the crunchier they will be.
Remove from oven and let cool!
Use your hands to break apart and form individual clusters.
Next, make the chocolate sauce, by mixing the chocolate morsels and coconut oil in a microwave safe dish and microwaving for 30 second intervals, until melted.
Using a spoon, drizzle chocolate sauce on top of each cluster.
Sprinkle with some additional sea salt flakes to taste.
Place in refrigerator for 10 minutes for the chocolate to harden.