Chocolate Nut Cluster

Chocolate Nut Clusters. This recipe makes about 12-15 chocolate nut clusters, depending on how big you make them. It’s a great low-carb and high-fat snack that’s perfect for satisfying a sweet tooth. Enjoy!

Ingredients:

1 cup unsalted mixed nuts (almonds, pecans, walnuts, etc.)

1/2 cup sugar-free chocolate chips

1/4 cup coconut oil

1/4 tsp vanilla extract

Pinch of sea salt

Instructions

Line a baking sheet with parchment paper.

In a medium bowl, mix together the mixed nuts and sea salt.

In a separate microwave-safe bowl, melt the chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth.

Stir in the vanilla extract.

Pour the melted chocolate mixture over the mixed nuts and stir until the nuts are fully coated.

Use a spoon to scoop the mixture onto the prepared baking sheet, forming small clusters.

Place the baking sheet in the refrigerator and chill for at least 1 hour until the chocolate is hardened.

Once chilled, remove the clusters from the baking sheet and store in an airtight container in the refrigerator for up to 1 week

Irresistible Chocolate Mani

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar substitute (e.g., Stevia, Splenda)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar substitute, baking powder, baking soda, and salt.
  3. In another bowl, combine the applesauce, Greek yogurt, almond milk, vegetable oil, and vanilla extract. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  5. If desired, fold in the mini chocolate chips.
  6. Divide the batter evenly among the muffin cups.
  7. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely