Caramel Nut Cluster
My Caramel Nut Cluster are the perfect gift for the holidays when you want to give something sentimental and delicious! Enjoy a few for yourself too
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Servings: 12 pieces
Equipment
- oven
Ingredients
- 18 medjool dates
- 3 tbsp peanut butter
- 2-3 tbsp cashew milk
- 1 tsp vanilla
- pinch sea salt
- ⅓ cup roasted peanuts
- 1 cup roasted pecans
- 1¼ cup chocolate chips
- 1 tbsp coconut oil
- maldon sea salt
Instructions
- Take pits out of dates and place in hot water for 10-15 minutes to soften. Place dates in the bowl of a food processor with peanut butter, 1 tbsp of cashew milk, vanilla and sea salt. Pulse to get them moving and then turn on high. Scrape down sides as needed. If the mixture is too thick add 1-2 tbsp more cashew milk. you don’t want the mixture to be too thin or it will be hard to work with.
- Scrape caramel into a bowl and place in the fridge to harden, take approximately 15-30 minutes. Meanwhile, melt chocolate in the microwave in 30 second increments. Add in coconut oil to thin chocolate out. Set aside. If chocolate becomes too thick, add more coconut oil.
- Place parchment paper on a cookie sheet. Using 2 tablespoons, scoop out a blob of caramel and place on a cookie sheet. Stick the nuts into caramel. I used about 3 pecans and 3-4 peanuts per cluster. Place back in the freezer for a few minutes to allow date caramel to stiffen up again.
- Once the caramel is ready to be coated, use a fork to dip the candy (so the bottom gets coated) and a spoon to scoop chocolate on top. It's ok if you miss some spots! It's nice to see some of the nuts poking out.
Nutrition
Serving: 1pieceCalories: 309kcalCarbohydrates: 42gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 37mgPotassium: 392mgFiber: 4gSugar: 35gVitamin A: 58IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.