Nut-Free Brazilian Nuts in Chocolate
Indulge in the irresistible crunch and rich decadence of "Nut-Free Brazilian Nuts in Chocolate," a creative twist on a classic treat designed for nut-free diets. This recipe transforms everyday ingredients like sunflower seeds, pumpkin seeds, and puffed rice into caramelized clusters coated in velvety dark chocolate for an allergy-friendly delight. With a balance of natural sweetness from honey or agave syrup and a hint of sea salt, these bite-sized confections deliver a symphony of flavors and textures. Perfect for gifting, snacking, or satisfying your sweet tooth, this easy-to-make recipe takes just 35 minutes from start to finish and yields 20 servings. Whether you're hosting guests or craving a wholesome treat, these chocolate-covered seed clusters are sure to be the star of your dessert table.
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Recipe Information
Ingredients
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1 cup puffed rice
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
- 2 cups dark chocolate chips
- 2 tablespoons coconut oil
- 2 tablespoons honey or agave syrup
Instructions
Prepare a baking sheet by lining it with parchment paper and set it aside.
In a medium saucepan over medium heat, add the sugar and allow it to melt slowly. Stir frequently until it becomes a smooth, golden brown caramel.
Immediately add the sunflower seeds, pumpkin seeds, puffed rice, vanilla extract, and sea salt to the caramel. Stir quickly to coat all the seeds and rice evenly before the caramel hardens.
Spread the caramelized mixture onto the prepared baking sheet, distributing it evenly. Let it cool completely until hardened.
Once cooled, break the caramel-clumped mixture into small bite-sized pieces.
Using a double boiler, melt the dark chocolate chips with the coconut oil. Stir continuously until the chocolate is completely melted and smooth.
Remove the chocolate from heat and stir in the honey or agave syrup.
Dip each caramelized seed cluster into the melted chocolate, ensuring it is fully covered.
Place each chocolate-covered cluster back onto the parchment-lined baking sheet to set.
Allow the chocolate to fully set in the refrigerator for about 15-20 minutes before serving.
Store any leftovers in an airtight container in a cool, dry place to maintain freshness.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
