When you are craving a chocolate snack, try these Salted Mexican Chocolate Clusters. They are fun to eat, and you can make them in the blink of an eye to get your chocolate fix.
So you guys, my friend Carol has done it again. Some of you may know her from her awesome gluten, grain, and dairy free blog, Ditch the Wheat. I have been following her blog for years and am super excited about her new cookbook coming out later this month called Ditch the Wheat.
I love Carol’s story. After spending most of her childhood, teens, and twenties suffering from IBS (irritable bowel syndrome), bloating, headaches, brain fog, and vertigo, Carol made a big change in her life. She decided to ditch the wheat. Going gluten free and then eventually grain and dairy free, Carol found her way back to health and to herself. She now dedicates her blog to empowering people who are sensitive to or allergic to gluten and who are seeking practical recipes for a Paleo lifestyle.
This really resonates with me as I have personally had to make tremendous changes in my diet because of my own health issues. And I can say that removing gluten, grains, and dairy from my diet has made a HUGE difference in the way that I feel.
So, like I said: I am so excited to check out her new cookbook, Ditch the Wheat. When I got it in the mail a few days ago, I knew that I had to share it with you all here. The book is more than just a cookbook. It’s a resource guide for anyone wanting to make some positive changes in diet and lifestyle. It will make your life easier as you transition to a healthier way of living and give you new way of thinking about food.
Ditch the Wheat includes:
- simple breakdown of the Paleo diet
- step-by-step cooking tutorials
- on-the-go breakfast and lunch ideas
- 120 recipes, ranging from naturally fermented sauerkraut to meat bagels, sweet potato drop biscuits, pilled pork, caramel chocolate nut bars, and much, much more.
Check out Ditch the Wheat HERE
After congratulating Carol on her amazing new book, she has agreed to allow me to share one of her recipes with you here today. When I saw these delicious little chocolate clusters, I knew I had to make them right away. I have always had a thing for chocolate and raisins. And the chipotle spice just sounded so interesting.
WOW! You have to make these! I brought them to a potluck, and they were GONE in minutes. Definitely making them again. This time I don’t think I will be sharing!
Thanks, Carol, for all of the amazing food inspirations. I am actually making your Loaded Mashed Cauliflower with Bacon and Green Onions later today to go with our dinner. Can’t wait.
I hope you all enjoy the chocolate clusters.
Salted Mexican Chocolate Clusters
- Yield: 20 clusters
- 1 and 1/4 cups semi-sweet chocolate chips
- 1 cup raw almonds
- 1 cup raisins
- 1 tsp chipotle powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt, plus more for garnish
- Line a rimmed baking sheet with parchment or wax paper.
- Place the chocolate chips in a heavy 1-quart pot over low heat. Stir continuously until the chocolate chips have melted. Alternatively, you can place the chocolate chips in a microwave-safe bowl and heat in 30 second intervals, stirring between intervals, until melted.
- Place the melted chocolate chips and the rest of the ingredients in a bowl and mix to combine.
- Using a large spoon, scoop up some of the mixture and place it on the lined baking sheet. Use your fingers to form it into a round shape. Repeat with the rest of the mixture until you have 20 round clusters. Lightly sprinkle salt on each cluster. Put baking sheet in freezer until clusters are firm, about 30 minutes.
- Store the clusters in the fridge for up to 2 weeks.