Salted Mexican Chocolate Clusters from Ditch the Wheat
Carol from Ditch the Wheat is one of my favorite bloggers. She is authentic, real, an amazing photographer, and driven for success. I love her! Not only does she do an incredible job with recipes, but she gives back a portion of her profits to causes she is passionate about, and to me, that really speaks to the kind of person she is.
Carol’s already a seasoned cookbook author with her ebooks The Grain-Free Snacker, and 70 Grain-Free Desserts, but now she’s gone and topped herself! Her new cookbook, Ditch the Wheat, is packed full of amazing photos, mouth-watering recipes, and Carol’s personality. You can guarantee today’s pricing and pre-order Carol’s book HERE or scroll down to enter to win a copy!
I asked my Instagram followers which recipe they would like to see me share, and these Salted Mexican Chocolate Clusters won hands-down! Thank you to Carol and Victory Belt Publishing for allowing me to reprint this recipe for all of you!
————————————————————————————-
When you’re craving a chocolaty snack, try these clusters. They’re fun to eat, and you can make them in the blink of an eye to get your chocolate fix. When trying various finishing salts for these chocolates, I discovered that I liked the mild taste of kosher salt best (sea salt crystals were just too intensely salty for me). You may use any finishing salt you like, though.
This recipe is re-printed with permission from Victory Belt Publishing.
| Servings |
|
Ingredients
- 1¼ cups semi-sweet chocolate chips
- 1 cup raw almonds
- 1 cup raisins
- 1 tsp chipotle powder
- 1 tsp ground cinnamon
- ½ tsp kosher salt plus more for garnish
Ingredients
|
Instructions
- Line a rimmed baking sheet with parchment or wax paper.
- Place the chocolate chips in a heavy-bottomed 1-quart pot over low heat. Stir continuously until the chocolate chips have melted. Alternatively, you can place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between intervals, until melted.
- Place the melted chocolate and the rest of the ingredients in a bowl and mix to combine.
- Using a large spoon, scoop up some of the mixture and place it on the lined baking sheet. Use your fingers to form it into a round shape. Repeat with the rest of the mixture until you have 20 round clusters. Lightly sprinkle salt on each cluster. Put the baking sheet in the freezer until the clusters are firm, about 30 minutes.
- Store the clusters in the fridge for up to 2 weeks.
Share this Recipe
Want to enter to win your very own copy of Ditch the Wheat? Enter below!
Ditch the Wheat Cookbook Giveaway!
Like what you read? Sign up here and get my Top 10 Recipes ebook for free!
Melissa says
Wow! Those look both delicious and easy – my two favorites!!