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Nut Fruit & Seed Clusters

If you are looking for a satisfying and wholesome snack that will give you a boost of energy throughout the day, look no further than these irresistible crunchy nut clusters! Packed with nutrient-rich ingredients, these nut clusters are the perfect balance of crunchy, and sweet.
Course Dessert, Snack
Keyword clean eating dessert or snack, healthy chcoolate nut fruit clusters, nut fruit seed chocolate clusters, nut fruit seed clusters
Servings 16

Ingredients

  • 1 cup nuts of choice, almonds, cashews, walnuts - chopped
  • 1/2 cup seeds of choice, hemp, sunflower, pumpkin, sesame, chia
  • 1/2 cup dried fruit of choice, dates, cranberries, apricots, raisins - chopped
  • 1 1/2 cups chocolate chips
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract

Topping

  • Flaky Salt (if using unsalted nuts)

Instructions

  • If you wish to increase the flavour of your clusters, roast your nuts first. To do this, preheat your oven to 350°F and spread the nuts you have chosen to use onto a large baking sheet; bake the nuts for 7 to 8 minutes, until lightly toasted and fragrant.
    You can then chop the nuts by hand with a knife on a chopping board or put them in the food processor and blitz them.
    If you choose to blitz them, be careful not to over process as it’s nice to have some different sized ‘bits’ in your nut clusters. I like to do mine by hand with a knife and can control how many big bits I chop or how many small pieces and aim for a mix.
    Line a baking tray with parchment paper. Or use a silicone baking mat.
    Place chocolate chips and coconut oil in medium sized dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Add the nuts, seeds and vanilla extract into the bowl and mix into the melted chocolate until everything is coated well.
    Use a tablespoon -or an ⅛ cup measuring cup - to scoop the mixture onto the lined tray. This recipe will make about 14-16 clusters, depending on the size you make them.
    Sprinkle with flaky salt and freeze for at least 1 hour, before serving.
    And if you have any clusters left over after making them, you can store them in an airtight container in the fridge - or freezer - for up to 2 weeks.
    I like to keep mine in the freezer for a chilled treat, but keep in mind, after you take them out of the fridge or freezer, they begin to melt.  
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