No-Bake Chocolate Nut Clusters Ingredients(Makes about 12–14 clusters)1 cup unsweetened coconut flakes½ cup chopped almonds (or mixed nuts — pecans, walnuts, or peanuts work too)¼ cup pumpkin seeds or sunflower seeds2 tbsp chia seeds (optional, adds crunch and fiber)½ cup sugar-free chocolate chips (like Lily’s or ChocZero)1 tbsp coconut oil2 tbsp natural peanut butter or almond butter1–2 tbsp powdered erythritol (adjust to sweetness preference)½ tsp vanilla extractPinch of sea salt Instructions1. Toast the Nuts & CoconutIn a dry skillet over medium heat, lightly toast the nuts, seeds, and coconut flakes for 3–5 minutes, stirring often until golden and fragrant.Remove from heat and let cool slightly.2. Melt the Chocolate BaseIn a microwave-safe bowl or over a double boiler, melt the chocolate chips and coconut oil together until smooth.Stir in peanut butter, erythritol, vanilla extract, and a pinch of salt. Mix well.3. Combine & ShapeAdd the toasted nut mixture to the melted chocolate mixture and stir until everything is evenly coated.Drop spoonfuls (about 2 tbsp each) onto a parchment-lined baking sheet.Use a spoon to shape them into rough clusters.4. ChillPlace the tray in the freezer for 15–20 minutes or until the clusters are firm.Once set, transfer to an airtight container and keep in the fridge for up to 2 weeks (or freezer for longer). VariationsAdd a twist: Mix in a bit of sugar-free caramel sauce before chilling for a “Snickers-style” flavor.Make it nut-free: Use sunflower seed butter and omit tree nuts.Add crunch: Stir in a handful of crushed pork rinds for an ultra-crispy surprise! Nutrition (Per Cluster, approx.)Calories: ~170Fat: 15gProtein: 5gNet Carbs: 3g
