Dark Chocolate Caramel Nut Clusters Recipe
When smoothed out, dates make the most luscious caramel. Combined with dark chocolate and nuts, a healthy Turtle is born!
Ingredients
- 20 Medjool dates, pitted (about 454 g/1 lb
- pitted)
- Boiling water to cover dates
- 3 tablespoon smooth nut butter (any kind)
- 1 tablespoon nut milk (any kind), additional to
- thin the batter
- About 1½ cup roasted nuts (pecans, peanuts,
- walnuts, almonds, hazelnuts)
- 200 g/ 8 oz dark chocolate (70%) (2 x 100-
- gram bars)
- 1 tbsp solid coconut oil or unsalted butter
- About 1 tsp flaked sea salt (I like Maldon)
Instructions
- 1
Place the pitted dates in a bowl, cover with boiling water and let soften for 15 minutes. Drain and place in the food processor with the nut butter and nut milk. Process until smooth, scraping down the bowl if necessary. Add a little extra nut milk if the batter is dry or stiff. It should be smooth enough to scoop but not liquidy.
- 2
Remove the batter from the processor to a bowl. Cover with plastic wrap and place in the fridge for 15 minutes or so to harden.
- 3
Once the batter is firm, remove from the fridge and dollop 2-tbsp lumps on a parchment-lined tray. Stick a few nuts into each caramel lump. Refrigerate again.
- 4
In the meantime, fill a small pot halfway up with water and place a glass bowl over top. Put the chocolate and coconut oil into the bowl and turn on the heat to medium. Melt the chocolate and oil together, stir until smooth.
- 5
Remove the clusters from the fridge. Using a fork, lift one cluster at a time and dunk into the chocolate, place on the tray. Repeat with all the clusters. Place in the fridge for the chocolate to harden.
- 6
Right before the chocolate is solid (after about 10 minutes in the fridge), sprinkle with sea salt. Makes about 15-20.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Dark Chocolate Caramel Nut Clusters?
This Dark Chocolate Caramel Nut Clusters recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 12 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this dark chocolate caramel nut clusters in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.