Chocolate Almond And Coconut Clusters Recipes

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NO BAKE COCONUT CLUSTERS



No Bake Coconut Clusters image

Easy no bake low carb chocolate and coconut clusters...

Provided by Noline - Essential Keto

Categories     Recipes

Time 40m

Number Of Ingredients 6

3.5 ounces of dark unsweetened baking chocolate​
​1 tablespoon of coconut oil
1 tablespoon of confectioners erythritol sweetener
1 teaspoon of vanilla extract
​1/2 a cup of sliced almonds
1/2 a cup of big coconut flakes or big chips

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



Almond and Chocolate Clusters image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 24 clusters

Number Of Ingredients 6

1/2 cup (about 3 ounces) toasted slivered almonds
24 individually wrapped caramel candies (about 6 ounces)
1 cup (about 6 ounces) bittersweet chocolate chips
4 to 6 tablespoons cream, room temperature, divided
1 cup (about 6 ounces) white chocolate chips
Special equipment: 2 mini muffin tins

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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