Dark Chocolate Candied Walnut Clusters

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These Dark Chocolate Candied Walnut Clusters are a lower carb, vegan treat. They’re also gluten free and easy to make!

Further Food Nutritionist Commentary:

Walnuts are a great source of plant based Omega-3 fatty acids. There is also good protein and fiber in this recipe. The maple syrup can contribute to a rise in blood sugar, so Diabetics should just watch the portion sizes and not overindulge.

By Dianne Rishikof, MS, RDN, LDN
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Dark Chocolate Candied Walnut Clusters

  • Prep Time: 20 Minutes
  • Cook Time: 5 Minutes
  • Servings: 12

Ingredients

For the Chocolates:
2-3 cups 70% chocolate chunks (can use dark paleo chips)
2 cups candied walnuts (see recipe below)

 

For Candied Walnuts: 
1 tablespoon coconut oil
2 cups raw walnuts (chopped)
1/4 teaspoon sea salt (or to taste)
1/4 cup maple syrup
xylitol (for sprinkling; can use coconut sugar for paleo)
cinnamon (for sprinkling)

Instructions

1. Preheat the oven to 300 degrees, while you prepare your walnuts.
2. Melt the coconut oil in a large pan over medium heat. Stir them for 3 minutes, then sprinkle with salt and maple syrup. Stir for 2-3 more minutes, then remove from heat.
3. Line a 12 cup muffin tin with paper liners, and distribute the walnuts evenly into each cup.    4. Distribute the chocolate evenly on top of the nuts.
5. Place the muffin tin in the oven for about 5 minutes, or just until the chocolate is melted. Use an oven mitt to remove it from the oven.
6. Gently tap the muffin tin on the counter to help the melted chocolate settle into the crevices. 7. Sprinkle with the xylitol and cinnamon while the chocolate is still melted.
8. Cool in the fridge, until the chocolate is set up. Enjoy!

1. Preheat the oven to 300 degrees, while you prepare your walnuts. 2. Melt the coconut oil in a large pan over medium heat. Stir them for 3 minutes, then sprinkle with salt and maple syrup. Stir for 2-3 more minutes, then remove from heat. 3. Line a 12 cup muffin tin with paper liners, and distribute the walnuts evenly into each cup.    4. Distribute the chocolate evenly on top of the nuts. 5. Place the muffin tin in the oven for about 5 minutes, or just until the chocolate is melted. Use an oven mitt to remove it from the oven. 6. Gently tap the muffin tin on the counter to help the melted chocolate settle into the crevices. 7. Sprinkle with the xylitol and cinnamon while the chocolate is still melted. 8. Cool in the fridge, until the chocolate is set up. Enjoy!

Nutrition Information

Per Serving:  Calories: 227; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 47mg; Potassium: 14mg; Carbohydrate: 13g; Fiber: 4g; Sugar: 7g; Protein: 4g

Nutrition Bonus:   Iron: 10%

 

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