Salted Mexican Chocolate Clusters from Ditch the Wheat
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Ingredients
- 1¼cups semi-sweet chocolate chips
- 1cup raw almonds
- 1cup raisins
- 1tsp chipotle powder
- 1tsp ground cinnamon
- ½tsp kosher saltplus more for garnish
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.