Aunt Rocky’s Dark Chocolate Macadamia Clusters

Line a small baking sheet with waxed or parchment paper. Set aside.

In small mixing bowl, melt chopped chocolate and coconut oil in microwave, 45 seconds to a minute, depending on the size of the chocolate pieces. Stir well until mixture is smooth.

Add powdered erythritol and stir until smooth again. Fold in nuts.

Drop by heaping teaspoons onto lined cookie sheet. Sprinkle a small amount of sea salt lightly on each cluster.

Refrigerate or freeze just until chocolate is set. Candies will stay set, and should dry out if left on counter uncovered for a couple of hours. Once dry, store in airtight container away from heat.

Tip: Try flavor variations, such as adding a little cinnamon oil, red pepper flakes, different nuts, mint extract.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 60, Total Fat 6 g, Saturated Fat 2 g, Sodium 52 mg, Potassium 15 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 0 g, Protein 1 g. Macros: 87% fat, 7% protein, 6% carbs.

© March 5, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

Update (April 6, 2017): Feedback was that chocolate was seizing up when mixed with the confectioners Swerve. I changed the ratios a little bit to assure a smoother chocolate finish (reduced Swerve from 3 tablespoons to 2 1/2 tablespoons and increased coconut oil from 1 teaspoon to 1 1/2 teaspoon). The candies are still sweet enough, and can still set up on waxed paper. If you have trouble, just play with the amount of coconut oil used.