Chocolate Covered Nut Clusters
24
servings15
minutes10
minutes104
kcal14
grams2
grams9
grams2
gramsThis recipe uses many of the same ingredients as my keto granola, but a slightly different preparation method and the addition of chocolate takes these “fat bombs” to a magical place. These taste like the sort of chocolate covered nut clusters you’d pay a couple of dollars each for at a candy store and your non-keto friends and family won’t believe these are keto.
Ingredients
1/2 cup sliced almonds (45g)
1/2 cup pecan pieces (55g)
1/4 cup pepitas/shelled pumpkin seeds (37g)
1/2 cup unsweetened shredded coconut (40g)
1/4 cup cashew pieces (32g)
4 TB unsalted butter (60g)
1/2 cup BochaSweet (115g) *see note 2
1/4 cup ChocZero Syrup (57g) *see note 3
7 oz keto friendly chocolate chips (200g) *see note 4
1.5 oz food grade paraffin wax or beeswax (45g) *see note 5
1-2 TB Maldon sea salt flakes
Directions
- In a medium mixing bowl, combine the nuts and coconut. Set aside.
- In a small sauce pan, melt the butter, BochaSweet and syrup over medium heat. As the mixture starts to bubble, whisk constantly. Once you can no longer whisk down the bubbles, let it go for another 5-10 seconds then remove from heat.
- Pour the hot syrup over your nut mixture, then using a spatula, mix until thoroughly combined. Pat it down and let it cool for 15 minutes, stirring every few minutes, as the syrup soaks into the coconut and begins to firm up.
- Spoon out the mixture in tablespoon size servings onto a cookie sheet lined with a silicone mat. Using a #50 disher will yield 24 perfectly portioned clusters. Set the tray in the refrigerator for 1 hour to allow the clusters to firm up.
- In a double boiler, melt the paraffin wax, then add the chocolate chips. Stir until sauce is completely smooth.
- Peel the clusters off of the silicone mat and dip the bottom, flat side in the chocolate, then return them to the tray. Using a spoon, drizzle the melted chocolate over the top of the clusters, then sprinkle with Maldon sea salt flakes.
- Chill in the refrigerator for another 30 minutes. At this point, these clusters will be stable at room temp. No need to refrigerate.
Recipe Video
Notes
- Nutritional info is based on a serving size of one cluster
- I highly recommend using BochaSweet for this recipe. Erythritol based sweeteners such as Swerve and Lakanto tend to recrystalize, which screws up the syrup in this recipe.
- You can use whatever syrup you want, but I have found that a number of ChocZero syrups work great in this: maple, maple pecan, vanilla, and maple vanilla. You can use the code SERIOUSKETO for 10% off any purchase at ChocZero.
- Use whatever chips you’d like. I’ve used both ChocZero and Lily’s. I’ve used milk chocolate and dark chocolate.
- The paraffin wax is used to keep the chocolate stable at room temp. It also adds a little shininess and helps to keep the chocolate from melting on your fingers. Candy shops (and grandmas) have known about this trick for decades. If you are still concerned, you can use beeswax instead.
- The Maldon sea salt flakes take these clusters to a WHOLE NOTHER LEVEL. Once you have them, you’ll be putting them on everything.
You can add broken up pork rinds to the mixture to give it a savory/salty twist to the taste and “rice crispies” crunch texture.
Maldon Sea Flakes on Amazon. 8.5 oz. Price: $8.90 + $25.99 shipping Really??
Select the 8oz package. It’s $8.44 with free Prime Shipping
Thank you, Steve!
Really wish there was another sweetner to use. Really wanted to try but I really can’t justify $19 for 1lb of sweetner. But thank you for your hard work !
I’ve quit buying BochaSweet due to the price. For this recipe, I’d recommend either erythritol or an erythritol/monkfruit blend. Don’t use allulose, unless you want these to be pretty sticky.
You might try checking your local grocery store. I found the same 8.5 oz box locally for $5.44!
Steve, how many grams of fiber are there in this recipe? I did not see it in the nutrition area.
Also, I really enjoy your channel. I have learned a lot about Keto from you. Great job.
Dave
7 grams
I’m inexperienced with double boilers. Several questions: (1) must I have one to work with chocolate (2) if so, brand/size recommended? (3) how is a double boiler used? Water in the bottom and food on top? (4) Does the paraffin actually go in the top with the chocolate—as in mixed with the chocolate?
1) you could potentially do it in a microwave, but using a double boiler keeps the chocolate from scalding
2) Usually a double boiler is just an insert you put in one of your pots. You can also set a glass bowl over a pot.
3) You put water in the bottom and food on the top. The boiling ensures a gentle cooking.
4) Yes. Melt the paraffin before adding the chocolate.
Love the recipe but I don’t use butter & paraffin wax but substitute with CACAO BUTTER which taste much much better!!!!
Would you please add a link to Pinterest for this recipe? Thanks!
Done.
Hi Steve –
Thanks so much for the recipe. It’s delicious. I made a few changes. I don’t use chocolate chips (too expensive) so I used 2 Lindt 90% Dark Chocolate bars (3.5 oz each). 45 gm cocoa butter wafers, and a tablespoon of bocha sweet and 2 tbsp heavy cream powder. I melt my chocolate in my Candy Melts Pot (Wilton). Such a great appliance. Then I dipped the bottoms in the chocolate, put each into a small muffin liner and filled the cups (inside the muffin tin) with as much chocolate as would fit. I had enough left to make my own chocolate chips (Just pour out onto parchment and chop when hard)
YES! You nailed it, Steve! I believe these are THE best fat bomb for sure. My non-keto friends enjoyed them too. I bought Bochasweet (finally) specifically for this recipe and I’m sold!
To anyone else reading the comments – MAKE THESE! Oh and here’s what I used… Choc Zero Maple for the filling and Bake Believe milk chocolate chips. Next time, I’ll probably change things up and use Lily’s Dark chocolate chips. Bake Believe wasn’t bad though. Definitely, next level with the salt! Finally, instead of a double boiler, I melted the wax in a small (1.5 quart, I think) crockpot first and then added the chips. Once it was all melted, it mixed up beautifully. Saved the leftovers for some dipping keto buckeyes.
Fantastic recipe! Thanks for all the work on these, Steve! 😀
Just made and I love them. I modified the nut mixture a bit, but the overall taste is fantastic. And like others, my non-keto friends liked them too! Will def make again. (mine turned out great with allulose).
One of my family members cannot have butter. Can I use something else? Coconut oil? Coconut butter? I will use butter for the ones I keep for myself!
I think coconut butter would be delicious.
These are delicious! My husband doesn’t like coconut so in his batch I eliminated them. I gave them to my non-keto family and they couldn’t believe how good they were! Thanks Steve!
These turned out delicious. The only problem I ran into was the chocolate (Lily’s milk) seemed very waxy and lost a lot of flavor. I added another full bag of Lily’s and it was fine. I might try the cacao butter next time. Thanks!
I’m using the ChocZero syrup and the nutritional label says 1 TBS = 20g. Was wondering if your measure of 1/4 cup (4 TBS) or 57g is correct? Will it screw up any ratios if I use 80g syrup (which is what my 1/4 measuring cup weighs out)?
I measured it on a digital scale. You should be fine, though, measuring by volume.
Ok, thank you Steve!
Love this recipe. My favorite tweak is using macadamia pieces instead of pumpkin seeds and cashews.
Fantastic! Made these and my non-keto husband & kids liked them too. I didn’t have any Choc Zero syrup so I used skinny girl syrup instead & substituted Cacao butter for the wax as I didn’t have that on hand. Thanks for an excellent recipe.
I made these using allulose, but for some reason, they did not firm up after cooling in the fridge. I melted paraffin in a small pot on low, then added the chocolate chips. I coated the mounds by dropping in the chocolate, and the coating helps hold them together. I’ll try boiling the “syrup” a little longer next time.
And yes, these taste great! Very savory. Kind of reminds me of german chocolate cake frosting, only better.
Allulose is better for recipes that you don’t want to firm up (caramel), and erythritol works better where you want some crystallization/hardening to occur.