Chocolate Caramel Nut Clusters
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200g dark chocolate
- 150g mixed nuts
- 7 tbsp coconut sugar
- 5 tbsp cold water
- 80 ml coconut milk
- desiccated coconut or sea salt to garnish
Method
- Break the chocolate into small chunks and melt it either in the microwave or in a heat proof bowl over a pan of boiling water on the hob.
- Divide the mixed nuts between the twelve holes in a cupcake tray. Pour ยฝ tablespoon of the melted chocolate on top of each pile of nuts and place the tray in the fridge to allow the chocolate to harden.
- Meanwhile make the caramel by heating the coconut sugar and water together in a pan over a medium heat. Bring to the boil before adding the coconut milk and reducing to a high simmer. Cook for 10 -15 minutes until the caramel thickens, stirring regularly.
- When the caramel is ready remove the cupcake tray from the fridge and spoon approximately ยฝ teaspoon of caramel on top of each of the clusters. Add a final ยฝ tablespoon of melted chocolate on top and garnish with desiccated coconut or sea salt. Refridgerate again for 10 minutes.
- Once the clusters have cooled and set use a knife to loosen the edges and remove them from the cupcake tray.
- Store in an airtight container at room temperature or in the fridge for up to a week.