CRANBERRY NUT CLUSTERS

CRANBERRY NUT CLUSTERS

BY Carolyn Ketchum

INGREDIENTS:

½ cup raw pecans
½ cup raw almonds
½ cup almond butter
2 ½ ounces unsweetened chocolate, chopped
½ ounce cocoa butter or 1 tbsp coconut oil
½ cup Swerve Confectioners
½ teaspoon vanilla extract
½ cup unsweetened dried cranberries

NUTRITIONAL FACTS:

Servings: 16

Calories: 130

Total Fat: 12g

Cholesterol: 0mg

Sodium: 0mg

Total Carbs: 10g

Dietary Fiber: 3g

Sugar: 1g

Protein: 4G

DIRECTIONS:

Step 1

Preheat the oven to 350F and spread the nuts out on a baking sheet. Bake 8 minutes, until lightly toasted. Remove and let cool completely.

Step 2

In a heatproof bowl set over a pan of barely simmering water, combine the almond butter, chopped chocolate, and cocoa butter, stirring until melted and smooth. Whisk in the Swerve and the vanilla extract.

Step 3

Stir in the toasted nuts and the dried cranberries, coating well with chocolate. Spread a baking sheet with waxed paper or parchment paper and drop rounded spoonfuls of the mixture onto the paper. You should get about 18 clusters.

Step 4

Place in the refrigerator until set, about 1 hour.

Makes 16 clusters.