Gluten-free | Sugar-free | Vegan
Makes: 8-10 clusters
Cuisine: Bridget’s Healthy Kitchen
Course: Treat | Lunchbox Snack
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.
- 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
- 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.
- 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.
- Mix the seeds, nuts, cacao nibs and buckwheat and season with a pinch of salt.
- Lay a piece of non-stick baking paper or parchment onto a small tray that can fit into your freezer.
- 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.
- Place the tray into the freezer for 10 minutes or until the chocolate is completely hard.
- Store the clusters in a covered container in the fridge for up to 2 weeks.