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