Vegan Chocolate Nut Clusters

Gluten-free | Sugar-free | Vegan 

Makes: 8-10 clusters
Cuisine: Bridget’s Healthy Kitchen
Course: Treat | Lunchbox Snack
Difficulty: Easy
Melt time: 2 - 4 minutes
Freeze Time: 10 minutes

My Chocolate Nut Clusters are super easy to make and are deliciously enjoyable to have as a little pick-me-up treat. I always keep a container in my refrigerator, ready for some guilt-free indulgence.

I use buckwheat, sunflower seeds, pistachios, raw cocoa nibs and my homemade Vegan Dark Chocolate, making these mouthwatering little mounds super healthy for you! 

Remember, these are still a treat food and should still be treated as such. Moderation is still important!    

Hints, tips & tricks

Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate. 

RECIPE

Ingredients

• 1 tbsp dry toasted buckwheat
• 100 g (3.5 oz) Sugar-free Vegan Dark Chocolate
• 1 tbsp pumpkin (pepita) or sunflower seeds
• 20 g (0.7 oz) dry roasted almonds or walnuts, roughly chopped
• 2 tbsp chopped macadamia or pistachio nuts
• 1 tbsp raw cacao nibs
• Himalayan or mineral salt

Method

1. Heat a small frying pan on medium heat and lightly toast the buckwheat for a couple of minutes or until they turn golden. Set the buckwheat aside to cool slightly. 
2. Heat a medium-sized saucepan on medium heat with 5 cm (1 inch) of water until it simmers. Place the chocolate into a heatproof bowl and place the bowl over the pot and gently melt the chocolate, stirring with a spatula occasionally until the chocolate is smooth. 
3. Mix the seeds, nuts, cacao nibs and buckwheat and season with a pinch of salt. 
4. Lay a piece of non-stick baking paper or parchment onto a small tray that can fit into your freezer. 
5. Using a tablespoon, drop 8-10 even rounds of chocolate onto the parchment, then working quickly, top some of the nut and seed mixtures onto the top of each chocolate round. 
6. Place the tray into the freezer for 10 minutes or until the chocolate is completely hard.
7. Store the clusters in a covered container in the fridge for up to 2 weeks.