Chocolate Cranberry-Walnut Clusters
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 14-16 clusters
Ingredients
  • 1/2 cup maple syrup (I use Grade B)
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil
  • 1/2 cup creamy almond butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 1/2 cups walnut halves, lightly toasted
  • 1 1/2 cups dried cranberries (preferably unsweetened)
Instructions
  1. Line a baking sheet or a few plates with parchment paper and clear a space in your freezer for them.
  2. In a small pot, bring maple syrup, cocoa powder, and coconut oil to a boil over medium heat, stirring to combine. Let boil for 1 minute, then remove from heat.
  3. Stir in almond butter, vanilla and salt until thoroughly incorporated. Stir in walnut halves and cranberries.
  4. Drop spoonfuls of the mixture onto the parchment paper. Place in freezer to set; this will take 20-30 minutes. Once set, transfer to a covered container and store in the fridge.
Notes
Adapted from my No-Bake Quinoa Cookies where were adapted from Sally's Baking Addiction.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/11/chocolate-cranberry-walnut-clusters/