I’m back with a new recipe this week, courtesy of the fabulous Carol Lovett’s new cookbook Ditch the Wheat.
If you haven’t read this new book, trust me, you WANT to.
I’ll tell you ALL about the amazingness of this and Carol’s story below the recipe, but first, let’s talk about these Salted Mexican Chocolate Clusters.
We’re talking crunchy, sweet, spicy, salty.
They’re really ALL THE THINGS.
These incorporate raw almonds (though I’m sure you could substitute a nut of choice), raisins, chipotle powder, cinnamon, chocolate chips, etc., etc.
What’s more to say? They are awesome, delicious, and perfect for a little dessert.
(Many of you know that I am sensitive to nuts, therefore, I enjoy things like this in moderation, small quantities, and only once in a blue moon- these were worth the splurge!)
Salted Mexican Chocolate Clusters
1 1/4 cups semi-sweet chocolate chips (I like these dairy-free ones)
1 cup raw almonds (like these)
1 cup raisins
1 teaspoon chipotle powder (find it here)
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt, plus more for garnish (I like this brand)
- Line a rimmed baking sheet with parchment or wax paper.
- Place the chocolate chips in a heavy bottomed 1-quart pot over low heat. Stir continuously until the chocolate chips have melted. Alternatively, you can place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between intervals, until melted.
- Place the melted chocolate and the rest of the ingredients in a bowl and mix to combine.
- Using a large spoon, scoop up some of the mixture and place it on the lined baking sheet. Use your fingers to form it into a round shape. Repeat with the rest of the mixture until you have 20 round clusters. Lightly sprinkle salt on each cluster. Put the baking sheet in the freezer until the clusters are firm, about 30 minutes.
- Store the clusters in the fridge for up to 2 weeks.
I’ve tried quite a few and can’t wait to try a few more. The book covers sauces, sides, desserts, main courses and more!
There’s an ample section with tips and tricks, including quick breakfast and lunch ideas, which can be a real lifesaver.
Carol’s story began as many of ours have- she was given the recommendation to eliminate wheat and gluten from her diet with the possibility that it would improve her health, and it did in a major way. The rest is history.
It’s currently the #1 new release in wheat-free diet books on Amazon.
This is a book I highly encourage purchasing, if you’re into this sort of thing. Add it to your growing cookbook collection and you won’t be sorry!
Now, off to try the fudgy brownie recipe… 🙂
What’s your favorite recipe in Ditch the Wheat? What did you think of the clusters?