This post is for my sister.
She mentioned to me that one of her favorite sweet indulgences lately has been the Trader Joe’s Dark Chocolate Nutty Bits and suggested that I recreate them. They describe them on the package as sweet crunchy nuts, smooth dark chocolate, and a hint of Fleur de Sel. The ingredients weren’t terrible but I knew I could do better and do it for cheaper.
I figured now was the perfect time to recreate these just in time for the holidays. Serve these sweet and salty chocolate nut clusters at a party or package them up for a homemade gift from the heart. Either way these couldn’t be easier to make and you can switch out the ingredients to satisfy anyone. Who doesn’t like the combination of sweet and salty?
I of course had to put my twist on the store bought version so I added my latest sweetener obsession, molasses and for a touch of holiday spirit, red goji berries. Use your favorite nuts, seeds, or dried fruit for a number of different flavor combination. Keep them nut free and allergy friendly by skipping the nuts. Dip the clusters in dark chocolate, cover them entirely in chocolate, or drizzle the chocolate over the top depending on your mood. No matter what you use I highly recommend a sprinkle of sea salt over the top!
- Sunflower seeds
- Pumpkin seeds
- Hemp seeds
- Dried blueberries(nut free version)
- Coconut flakes
- Dried cranberries
- Chopped dried apricots
- Raw Honey
The possibilities are endless. I would love to know what combinations you try. Make sure you take a picture and tag me on Facebook or Instagram.
A sweet and salty treat.
- 1 cup raw pistachios, shells removed
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw almonds, chopped
- 1/2 cup goji berries
- 1 tablespoon blackstrap molasses
- 2 tablespoons maple syrup or raw honey
- 1/2 teaspoons sea salt + more for sprinkling
- 1-2 cups dark chocolate chips
- In a medium bowl add the nuts, seeds, and dried fruit.
- Add the molasses and maple syrup and stir to coat.
- Sprinkle in the sea salt and toss to combined.
- In a lined 8x8 baking pan with parchment paper press the mixture evenly into the bottom.
- Bake in a 300 degree F oven for 30 minutes.
- Allow to cool completely to set (you can set in the freezer for about 20 minutes to speed up this process).
- Cut into 1 inch squares.
- Melt the chocolate in a bowl over bowling water (you will need more chocolate if you are planning to coat the clusters entirely).
- Dip, coat, or drizzle the squares with the chocolate and sprinkle with more sea salt.
- Allow the chocolate to set completely.
*choose organic ingredients when possible.