Chocolate Nut & Seed Clusters

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I found this AMAZING crunchity… chocolately…snackable treat at Costco a few months ago when they happened to be on sale.

I bought them several times, and enjoyed them. Buuuuuuut….then the sale price disappeared…and I couldn’t quite stomach the regular (non-sale) price.

So… I got to work in the kitchen, determined to create an equally delightful homemade version.

Here’s the store-bought version if you’d like to give those a try instead…They are super yummy!!! My recipe is below…

Chocolate Nut & Seed Clusters

Makes: about 1 small (9″ x 13″) cookie sheet full

INGREDIENTS:

1/2 cup raw, unsalted pumpkin seeds
1/2 cup raw, unsalted sunflower seeds
1/2 cup raw, unsalted sliced almonds (or whole almonds, chopped)
1/2 cup (unsweetened) finely shredded coconut
1 cup semi-sweet chocolate chips (we use Guittard brand)
1/4 tsp sea salt

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes plus a boatload of additive-free shopping tips!! Your satisfaction is guaranteed…or your money back!)

DIRECTIONS:

  1. Chop the almonds if you didn’t purchase them already sliced. I just pour them into a storage bag and then tap them to bits with a meat mallet. LOL!
  2. In a large skillet over medium-high heat, “toast” the pumpkin seeds for about 1-2 minutes with no oil. Stir or shake the pan quite often, until the seeds are slightly browned (as shown below). Careful, they can burn quickly if you don’t pay attention. Transfer seeds to a medium mixing bowl.
  3. Repeat step 2 with the sunflower seeds. Then add them to the mixing bowl.
  4. Repeat step 2 with the chopped almonds. Then add them to the mixing bowl.
  5. Add the shredded coconut to the mixing bowl, and stir to combine all of the ingredients.
  6. Melt the chocolate chips.
  7. Stir the salt into the melted chocolate.
  8. Add the chocolate to the nut/seed mixture, and stir to combine.
  9. Transfer the mixture to a parchment-line small (9″ x 13″) cookie sheet. Spread the mixture into an even layer so it covers most of the cookie sheet. It does not need to be “packed tightly together,” just make sure there are no large gaps so the mixture will harden together.
  10. Transfer to the fridge for 1-2 hours until hardened.
  11. Break into chunks (“clusters”), and store in an air-tight container on the counter or in the fridge.

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