Dark Chocolate Candied Walnut Clusters
“Dark Chocolate Candied Walnut Clusters” certainly doesn’t sound like a recipe that should be on my health food blog, does it? Believe it or not, the carbs in this candy are quite low. I used 70% cocoa, which has significantly less carbs than milk chocolate, and doesn’t have much of an affect on my blood sugar levels. The main source of carbs is from the small amount of maple syrup on the walnuts, and that’s not very much! If you have a chocolate craving, but want to keep it healthy, these little beauties are for you! They’re really easy to make, too.
You’ve read a lot about the health benefits of dark chocolate if you follow my blog. For those of you who are new, I’ll just mention them briefly. First of all, it is high in trace minerals, iron, and fiber. Dark chocolate also has neurotransmitters in it that make you feel happy! Coupled with the walnuts these clusters really are a healthy snack!
Before I get to the recipe for the Dark Chocolate Candied Walnut Clusters, I’d like to invite you to join with others who are making healthy changes! Let me walk alongside you on your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full.” May you find freedom from food habits that are destructive to a full life!
- 2-3 Cups 70% Chocolate Chunks (can use dark paleo chips)
- 2 Cups Candied Walnuts (see recipe below)
- 1 Tbsp Coconut Oil
- 2 Cups Raw Walnuts (chopped)
- 1/4 Tsp Sea Salt (or to taste)
- 1/4 Cup Maple Syrup
- Xylitol (for sprinkling; can use coconut sugar for paleo)
- Cinnamon (for sprinkling)
- Preheat the oven to 300 degrees, while you prepare your walnuts.
- Melt the coconut oil in a large pan over medium heat. Add walnuts and stir them for 3 minutes, then sprinkle with salt and maple syrup. Stir for 2-3 more minutes, then remove from heat.
- Line a 12 cup muffin tin with paper liners, and distribute the walnuts evenly into each cup. Distribute the chocolate evenly on top of the nuts.
- Place the muffin tin in the oven for about 5 minutes, or just until the chocolate is melted. Use an oven mitt to remove it from the oven.
- Gently tap the muffin tin on the counter to help the melted chocolate settle into the crevices. Sprinkle with the xylitol and cinnamon while the chocolate is still melted.
- Cool in the fridge, until the chocolate is set up. Enjoy!
This recipe can be made with any kind of nut or seed that sounds good to you! I'd like to try it with mixed nuts sometime!