Dark Chocolate Nut Clusters

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This recipe was mentioned in my online course, RECLAIM YOUR KITCHEN! Check it out!



  • 1 cup raw walnuts

  • 1 cup blanched almonds

  • 1/2 cup pomegranate seeds, as available (you can swap in sulfite free, chopped fresh fruit if you have that !)

  • 1/2 cup dark chocolate chips - I use ones that can be found HERE.

  • 1/2 teaspoon pink salt

  • Makes about 16-18 clusters.


  • Preheat oven to 325°.

  • Line a rimmed cookie sheet with unleashed parchment paper

  • Evenly spread nuts out on the cookie sheet.

  • Roast 12 minutes.

  • Cool to room temperature.

  • In a small double boiler, combine chocolate and salt and melt over low heat, stir until completely melted, about 3–4 minutes.

  • Add nuts to chocolate and toss.

  • Take a small spoon and dollop little clusters onto a parchment lined baking sheet. About 10 nuts per cluster.

  • KEEP refrigerated (up to 7 days) or frozen (up to 3 months)

  • Enjoy !

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