Flaky Dark Chocolate Clusters, High Energy
Flaky Dark Chocolate Clusters are self-indulgent treats to snack on when fatigue hits your system, and you need an instant energy boost.This dark chocolate recipe with almonds and pumpkin seeds is fast and healthy for anyone on a low-carb or keto diet.1.6g net carbs / each
Ingredients
- 1 cup Almonds flaked
- 1 cup Pumpkin Seeds
- ¾ cup Dark Chocolate (85% Cocoa) 110 grams
- 1 tbsp Sweetener
- ¼ tsp salt
Instructions
- Line a baking tray with parchment paper or a mini muffin pan with mini baking cups.
- Grate or shred the chocolate into fine pieces. Roast the almonds, if preferred, then slice them into flakes.
- Prepare a double boiler by simmering a cup of water in a saucepan, then place a heatproof bowl over it.
- Add the shredded chocolate to the bowl and let it melt completely, then stir in salt and your preferred sweetener. Combine until the chocolate becomes smooth and silky. Turn down the heat or switch the stove off to keep the chocolate warm without overcooking it.
- Place the almond flakes into a medium-sized bowl. Measure the pumpkin seeds and add them to the almonds. Stir the mixture thoroughly to distribute evenly.
- Pour half of the melted chocolate into the almonds and pumpkin seed mixture, then stir until each flaked almond and pumpkin seed is covered in chocolate.
- Pour the remaining chocolate or just enough to glue the pieces together. Doing steps 6 and 7 in stages ensures you won’t end up with clumps of chocolate in between the layers. Therefore, keeping the clusters light and airy.
- Scoop clusters onto the lined tray or mini baking cups using a tablespoon to measure each piece equally. Note: There shouldn't be any melted chocolate remaining in the bowl.
- Work quickly to divide the mixture before it begins to solidify in the bowl. However, you can warm it up in the microwave for 10 seconds to bring it back to a moldable consistency.
- Place the tray or mini muffin pan in the freezer and freeze the chocolate clusters for at least 15 mins. However, they’re sort of ready in less time than that, but I just like to make sure.
- Flaky Dark Chocolate Clusters are ready when firm and hold together when you pick them up. Once ready, loosely store them in an airtight container in the fridge for easy grab-n-go access.
Notes
Best tips for Success in making Flaky Nut Clusters
- Avoid adding more chocolate than the recipe states; however, if you prefer thick chocolate clumps in between the layers of nuts and pumpkin seeds, then add as much as you like.
- For a delicious flaky experience, store-bought flaked almonds or slicing whole almonds into shreds lengthways will result in a crisp light texture.
- Place whole almonds between two flat-edged wooden spatulas to keep them from bouncing around while you slice them.
- Add the melted chocolate in stages to give you control over the amount of chocolate needed to coat the nuts and seeds evenly.
- Add just enough of the remaining chocolate to glue the covered nuts and seeds together to distribute the chocolate evenly. Thus, attaining a crispy, light and flaky texture.
- Use a double boiler method to melt the chocolate to keep it warm while you divide it to cover the nuts and seeds in stages. However, if you microwave the chocolate, melt it in 30-sec increments to avoid burning it.