How to Make Chocolate Covered Nuts

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Chocolate Covered Nuts

How to make chocolate covered nuts

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Recipe • 1/2 cup almonds • 1/2 cup cacao nibs • 1/4 cup coconut oil • 1 tsp vanilla extract • 1 tbsp maple syrup • 2 tbsp coconut flakes • Pinch of salt Directions: Preheat the oven to 180F. On a parchment lined baking tray, spread out raw almonds. Roast for 15 minutes. Once roasted and slightly cooled, roughly chop the almonds into small pieces. In a small pot, add cacao nibs, maple syrup, coconut oil and vanilla extract. Melt on low heat until a smooth and creamy chocolate sauce forms. Line a baking tray or plate with parchment paper. Pour the chocolate sauce onto the parchment paper, spreading out evenly into a thin layer. Add the roasted almonds, shredded coconut and a pinch of salt. Place in the freezer for at least 2-3 hours (or overnight). Once it’s set, break into

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30min · 14 servings

Ingredients
• 3/4 cup creamy peanut butter (sub almond butter if allergic to peanuts)
• 1/4 cup salted, roasted peanuts — crushed (omit if allergic to peanuts)
• 3 tbsp maple syrup
• 2 cups gluten-free corn flakes
• 1 cup large Medjool dates (about 9-10), packed

Pinch salt

Chocolate coating
• 1 cup chocolate chips

1 tbsp coconut oil

Steps:

Prepare a cookie sheet or plate by lining with parchment paper. Pit the dates and transfer them to a food processor or high-speed blender, along with the peanut butter, crushed peanuts, pinch of salt and maple syrup. Blend or process to combine completely. Remove the mixture from the blender to a large bowl and set aside.

In the same blender, add your corn flakes and pulse for a few seconds to combine. It should be mos

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1hr · 10 servings Ingredients • Medjool dates • Peanut butter • Salted peanuts • Melted chocolate to coat

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