Organic Chocolate Clusters Nut and Seed Recipe
These home-made, vegan, chocolates are so easy to make and at the end you get delicious, slightly chewy and crunchy treats.
To make these organic chocolates, I used a mix of raw almonds, pepitas and sunflower seeds in a raw cacao base. Coconut oil with a little rice bran syrup is used instead of cacao butter and refined sugar and a hint of salt really develops the flavour.
These vegan chocolates are gluten free, fructose friendly and suitable for those following a low FODMAP diet.
Ingredients- all organic if possible
1 cup of roughly chopped raw almonds
1/3 cup of sunflower seeds
1/4 cup of pepitas
1/3 cup of raw cacao powder – I personally use the Power Super Foods Cacao Powder
4 tbsp of Pure Harvest Rice Bran Syrup – I choose Pure Harvest as they ensure the arsenic measurements in the rice are well under the food safety requirements. See my article Arsenic In Rice.
4 tbsp of coconut oil
1/4 tsp of pink Himalayan Salt.
First combine the almonds, seeds and cacao powder in a glass or stainless steel bowl. All the nuts and seeds should be evenly coated with cacao powder.
Now inn a very small stainless steel pot, very gently, holding the pot a few inches above a low flame, stir the rice bran syrup and salt till just starting to simmer.
Add to the syrup the coconut oil and only stir in till melted and clear, do not cook the oil.
Pour the melted syrup and oil mixture into your bowl of cacao, nuts and seeds and combine well with a spoon.
Line a large Tupperware container with eco-friendly, unbleached mini cupcake liners and spoon some of the mixture into each liner.
Pop into the fridge and let set for 4-5 hours. Keep in the fridge for 3-4 days in an airtight container.
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There are also plenty of other vegan & vegetarian recipes for you to enjoy here