Looking back into the archives. This recipe was from an old newsletter and based on a recipe from Elana's Pantry. When you see a recipe that looks good, notice what you have on hand and then make it your own. I love adding coconut to these, sometimes we use raw cashews, other times pecans. They are fit for any celebration. I will be taking some time to look back over the next few weeks, fitting for the New Year. Celebration Clusters
1 cup walnuts, lightly pan toasted 1 cup sliced almonds, lightly pan toasted 3/4 cup almond butter 3/4 cup agave nectar 1 TB vanilla 1/4 tsp sea salt 1/2 cup coconut flakes, lightly pan toasted pinch sea salt 1 cup dark chocolate
Get all your nuts and coconut toasted in separate batches in a dry pan. Set aside.
In a small saucepan melt the almond butter and agave until smooth. Stir in vanilla and sea salt. Remove from heat and stir in nuts and 1/4 cup coconut.
On a parchment lined baking sheet, drop tablespoons of "caramel" mixture onto the sheet. Taking a pinch of sea salt, sprinkle the tops of each caramel with a tiny bit of salt (tiny).
Place in freezer for 10 minutes while you melt the chocolate in double broiler or microwave. Take caramels out of freezer and spoon melted chocolate on the tops of each candy. Sprinkle more toasted coconut on the tops. Place back into freezer.
These take only a couple of minutes to soften before eating. Place back in freezer for more celebrating later!!! Makes enough for multiple celebrations.