By Liv Kaplan
Salted Coconut Chocolate Crackles
8 steps
Prep:1hCook:15min
These moreish Salted Chocolate Clusters are the perfect sugar-free and low carb treat you can enjoy daily. These are my secret weapons when it comes to saying no to sugar and getting rid of cravings. If you love a crunchy texture, this one’s for you.
Updated at: Wed, 16 Aug 2023 22:00:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
20
Low
Glycemic Load
2
Low
Nutrition per serving
Calories177.7 kcal (9%)
Total Fat14.2 g (20%)
Carbs12.2 g (5%)
Sugars6.9 g (8%)
Protein2.3 g (5%)
Sodium196.3 mg (10%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 160°C.
Step 2
Line two baking trays with baking paper. Spread the shredded coconut on one tray and the pumpkin and sunflower seeds on the other.
Step 3
Toast the coconut in the oven for 10 minutes until it turns golden brown. Toast the pumpkin and sunflower seeds for 15 minutes until they turn golden brown. Watch both of these carefully to ensure they don’t burn. Half way through, take the trays out and toss both the coconut and seeds to ensure evenness.
Step 4
In a microwave-safe bowl melt the dark chocolate in 30-second increments, stirring between each, until it is smooth and glossy. Alternatively you can do this in a double boiler.
Step 5
Add the toasted coconut, pumpkin and sunflower seeds, chia seeds, and hemp seeds to the melted chocolate. Mix well.
Step 6
Scoop the mixture into a silicone mini muffin tray, filling each muffin cup three-quarters of the way. Sprinkle with a pinch of sea salt.
Step 7
Refrigerate for 30 minutes until the clusters are set.
Step 8
Serve and enjoy your delicious salted chocolate clusters!
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