Total Time: 30 minutes
Prep Time: 10 minutes
1 1/4 cup raw almonds
100g cocoa butter
5 tbsp unsweetened cocoa powder
5 tbsp heavy whipping cream
Coarse sea salt
1/4 cup classic monk fruit sweetener
Preheat oven to 300F and line baking tray with parchment paper.
Bake almonds until toasted, about 10 minutes.
Line another baking sheet with parchment paper.
To a small glass bowl, add monk fruit sweetener, cocoa butter, cocoa powder, and heavy whipping cream.
Using double boiler method on a stovetop over low heat, melt ingredients together until chocolate is thaw. Mix mixture constantly to avoid burning.
Transfer melted chocolate from heat and stir in toasted almonds.
Spoon almond mixture and chocolate onto prepared baking sheet into desired cluster size. Top clusters with sea salt.
Place baking sheet to refrigerator and chill until firm, about 25-30 minutes. Alternatively, transfer baking sheet to freezer and chill until firm, about 10-15 minutes.
Once chocolate has hardened, gently pull parchment paper away away from clusters, serve, and enjoy!
Store clusters in refrigerator or freezer.
Calories Per Serving: 101
% DAILY VALUE
Total Fat 10.3g 16%
Protein 1.9g 4%
Total Carbohydrate 4.4g 1%
Dietary Fiber 3.6g 14%