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Dark Chocolate Nut Clusters with Sea Salt

5 from 4 votes

Almonds, pecans and walnuts are dipped in dark melted chocolate and finished with a touch of sea salt for the tastiest Holiday treats!

Prep Time: 30

Cook Time: 0

Total Time: 30

Yield: 20 clusters

Course: Dessert, Snack

Cuisine: American

Ingredients

20 almonds (total weight 20 grams)
20 pecan halves (total weight 20 grams)
20 walnut halves (total weight 60 grams)
1 package Ghirardelli Dark Chocolate Melting Wafers*
sea salt

Instructions

Place chocolate wafers in a medium, microwave safe bowl. Melt in 30 second increments, stirring until melted, about 1 1/2 minutes total.
Working quickly, dip a walnut into the melted chocolate with a fork and shake the excess off. Transfer to a piece of wax paper. Do the same with the pecan, then lay the pecan on top of the walnut. Repeat with the almond, finishing the cluster. Repeat with the remaining nuts.
Finish each with a pinch of sea salt, to do this you will want to sprinkle it on top once they are are almost dry so it doesn't absorb, but not too dry or it won't stick. Enjoy!!

Notes

Variations and Tips

Make them low-carb using sugar-free chocolate.
Instead of using a combination of nuts you can stick with just one, like all walnuts or all almonds.
Add the sea salt right away so it sticks to the melted chocolate
Store them in an air tight container for up to a week

*Calculated with 80 grams Ghirardelli Dark Chocolate Melting Wafers for 20.

Nutrition

Serving: 1cluster, Calories: 54kcal, Carbohydrates: 3g, Protein: 1g, Fat: 5g, Sodium: 3mg, Fiber: 0.5g, Sugar: 2g

- WW Points: 2

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