Coconut, Almond and Cashew Clusters

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I don’t practice Santeria.  I ain’t got no crystal ball.  But if I had one I believe it would tell me that you want these in your belly…now.  C’mon, live a little…

When it comes to nourished eating, its all about balance.  It’s not about fad dieting or calorie counting.  It’s about making good, conscious choices a part of our lifestyle.  It’s about trying to fuel our bodies with nutrients and color because that is what benefits us the most, both internally and externally.  It’s about feeling good and having energy.  What it is NOT about is depriving ourselves.  If we are hungry, we need to eat.  If something salty sounds good, make a conscious choice to fit that craving; your body is telling you it needs it.    Nourished eating is simply about being mindful of what we put into our bodies and trying to make better choices.

For that sweet fix, this is a great option.  I love to make a batch, store them in the freezer and pull one out when I need a sweet treat.   You’ve got the rich dark chocolate and the crunch of the nuts and coconut…and the sea salt on top just puts it over the edge.  So quick and simple, too.

I would encourage you to try unsweetened flaked coconut if you haven’t already.  It’s got a great flavor and chew to it and is a health haven.  This is a perfect example of nourished eating.  On one hand we have the sweetened flaked coconut that is packed with sugar and fake ingredients…and on the other hand you have unsweetened, raw coconut with nothing added.  Our options are endless and it’s up to us to make a choice.  It’s available at every supermarket I’ve ever been to.  Here’s what the brand I buy looks like; let me know what you think of it

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Bob, you owe me.  Feel free to send a check to my home address 😉

Coconut, Almond and Cashew Clusters

Ingredients:

1 Tablespoon Butter

12 Ounces Dark Chocolate, Chopped

3/4 Cup Roasted Almonds

3/4 Cup Whole Cashews

3/4 Cup Unsweetened Flaked Coconut

Sea Salt

Directions:

Combine almonds, cashews and coconut in a medium sized bowl.

Get a double boiler together:  Add one inch of water to a large saucepan and set the pan on the stove over medium high heat and bring to a simmer.  Set a heatproof bowl inside the saucepan (I use glass); be sure that the bottom of the bowl is not touching the water; like this

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Add butter and chocolate to the bowl and melt over the double boiler, stirring frequently, about 4 minutes or until mixture is smooth.  Chocolate will look like this when its ready

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Remove the bowl from the boiler, add nuts and coconut and stir to combine.  Drop mixture by heaping tablespoons onto a parchment lined baking sheet and sprinkle with sea salt.  Let cool in the freezer for 45 minutes or fridge for 2 hours.  Makes 12+ clusters.

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