Comments local_offer Recipes
Net carbs per cluster: <4g
Makes 18-20 clusters
¾ cup creamy cashew butter
¼ cup softened coconut oil
½ teaspoon vanilla extract
10-15 drops liquid stevia, or low-carb sweetener of choice, to taste
¾ cup coconut flour
⅛ teaspoon sea salt, plus more for topping
2-1.6 oz bags Pili Pushers Pili Nuts, lightly crushed and divided
⅔ cup Lily’s Dark Chocolate Baking Chips + 2 teaspoons coconut oil
1. In a medium bowl, stir the cashew butter, coconut oil, vanilla, and stevia together. Taste and adjust sweetness. Slowly stir in the coconut flour and salt until a cookie dough-like consistency is formed. Gently fold in half the amount of crushed pili nuts (1.6oz).
2. Scoop small portions of dough onto a parchment paper lined baking tray (yields 18-20). Shape into mounds, and place in the freezer for 15 minutes to firm up slightly. While the dough is setting, melt the chocolate chips with the coconut oil in a double boiler over low heat. Alternatively, you can use a small nonstick pot.
3. Dip the tops of the dough clusters into the melted chocolate and place them back onto the cold tray. Sprinkle the tops with more crushed Pili Nuts and sea salt. If there is melted chocolate left over, drizzle it over the clusters. Place them back in the freezer for an additional 10 minutes to set the chocolate layer.
4. Enjoy right away, or store in an airtight container in the refrigerator for up to 5 days. These treats are best eaten when they are slightly soft in the centers, not completely frozen.