NO BAKE COCONUT CLUSTERS
Easy no bake low carb chocolate and coconut clusters...
Provided by Noline - Essential Keto
Categories Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Melt the baking chocolate and coconut oil together in a small sauce pan over low heat, whilst stirring.
- When the chocolate is melted, add the sugar and vanilla and stir until mixed in.
- Remove from the heat and mix in the almonds and coconut flakes.
- Scoop the mixture into bite sized clusters and drop them onto parchment paper.
- Let the clusters harden in the fridge for about 30 minutes.
Nutrition Facts : Calories 96 calories, Carbohydrate 4 grams carbohydrates, Fat 9 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, ServingSize 1
ALMOND AND CHOCOLATE CLUSTERS
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 24 clusters
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease the mini-muffin tins with vegetable oil spray. Place 1 teaspoon of slivered nuts in each of the muffin cups. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard. Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside.
- Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes.
- Melt the white chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters. Return the clusters to the refrigerator to harden, about 30 minutes.
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- Combine coconut oil, maple syrup, almond butter, cocoa powder, sea salt and chocolate in a heatproof glass bowl placed over a small saucepan half filled with water (do not let the water touch the bottom of the glass bowl). Gently melt mixture over low heat while stirring occasionally until fully melted. Remove bowl from heat.
- Stir in chopped coconut and almonds into the melted chocolate mixture until completely coated.
- Using a small scoop or two spoons, scoop out small mounds of mixture onto a parchment lined pan or plate. Refrigerate until set. Store in an airtight container in the fridge.
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