It’s mid- August but I’m craving autumn. I mean, I can’t wait to decorate (though I think I’m a paragon of restraint since I have managed not to yet) for fall and Halloween and bake pumpkin muffins and wear dark colors and heavy fabrics. It’s a sickness. So, yesterday, while home with a migraine and when I could finally no longer stay in bed, I got up and decided to make these nut clusters. It’s a step away from spiced nuts but still pretty addictive: chocolatey, mildly salty, and savory from the wonderful nuts that taste like fall when I bite into them. Plus, they took about 5 minutes of actual work to make! Perfect for your children who have a sweet tooth… or yourself! Of course it goes without saying, you should choose all organic, GMO-free, fair trade ingredients and I found soy free chocolate chips to use.
Salted Chocolate Nut Clusters
- 1 1/2 cups mixed nuts (I used 1/2 cup each of raw unsalted walnuts, cashews, and pecans)
- 1/2 cup bittersweet chocolate
- 2 tablespoons coconut milk
- Light dusting of pink Himalayan salt
In double boiler, melt chocolate and coconut milk together. Place nuts on small baking sheet lined with foil. Pour the chocolate mixture over the nuts and mix together so nuts are coated. Dust the top with pink salt. Place baking sheet in freezer for approximately 1 hour. Store in fridge or freezer, if you manage not to eat them all at once.