Christmas snacks can be healthy! These Chocolate Caramel Nut Clusters are high in protein and low in sugar—the perfect paleo-friendly festive treat.
The holidays are a great time to enjoy treats, and these Chocolate Caramel Nut Clusters strike a balance between indulgence and nutrition. Dark chocolate brings antioxidants, mixed nuts add protein and healthy fats, and the caramel is made without refined sugar. I find they make a satisfying, portable snack for party platters or gifting.
I used a mix of cashews, pecans and almonds, but feel free to substitute your favorites—walnuts, hazelnuts or macadamias would all work. To keep sugar low, I used 70% cocoa chocolate, but you can use any quality dark chocolate you prefer.
If you make these Chocolate Caramel Nut Clusters, please leave a comment and a star rating. I love hearing how recipes turn out and what variations you try.
Looking for more healthy holiday ideas? There are plenty of festive recipes you can try at home.
Other Christmas recipes to try:
White Chocolate Semifreddo — A simple make-ahead dessert with only three ingredients. A great time-saver for the big day.
Mini Christmas Cakes — Only 3 Ingredients — The easiest individual Christmas cakes, perfect portion-sized treats to share.
You can also share your pictures with me on social media—I always enjoy seeing your creations.
Chocolate Caramel Nut Clusters
5 from 9 reviews
- Author: Ciara @ My Fussy Eater
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 12
- Category: Snacks
- Cuisine: Christmas
Description
Christmas snacks can be healthy. These Chocolate Caramel Nut Clusters are protein-rich and lower in added sugar, making them a great paleo-friendly festive option.
Ingredients
- 200g dark chocolate
- 150g mixed nuts
- 7 tbsp coconut sugar
- 5 tbsp cold water
- 80ml coconut milk
- desiccated coconut or sea salt to garnish
Instructions
- Break the chocolate into small pieces and melt it gently—either in short bursts in the microwave, stirring between intervals, or in a heatproof bowl set over a pan of simmering water.
- Divide the mixed nuts evenly among the twelve holes of a cupcake tray. Spoon about ½ tablespoon of melted chocolate over each pile of nuts, then refrigerate the tray until the chocolate firms up.
- Meanwhile, make the caramel: combine the coconut sugar and water in a saucepan over medium heat. Bring to a boil, then add the coconut milk and reduce to a lively simmer. Cook for 10–15 minutes, stirring regularly, until the mixture thickens into a caramel consistency.
- Remove the cupcake tray from the fridge and spoon about ½ teaspoon of caramel onto each chocolate-nut base. Top each cluster with another ½ tablespoon of melted chocolate and finish with a sprinkle of desiccated coconut or a pinch of sea salt. Return to the fridge for about 10 minutes to set.
- When set, run a knife around the edges of each cluster to loosen them, then lift them out of the tray.
- Store the clusters in an airtight container at room temperature or in the fridge for up to one week.
Notes
Optional: If you have leftover caramel, drizzle it over the clusters once the chocolate has hardened for extra shine and flavor.
