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Be sure to click the picture below to see our video demonstration.

Caramel Pecan Clusters bathed in chocolate. If you're craving a peanut butter cup, this'll satisfy your needs without the guilt. Sound too good to be true? Try them for yourself! Shape them like turtles and you have something fun for the kids to make as well. Enjoy!

Chocolate:

  • 1C cacao butter
  • 3/4C cacao pow
  • der
  • 4T maple syrup

Nougat:

  • 1/2C coconut flour
  • maple syrup

Caramel:

(This will make about a cup so you'll have leftovers unless you half the recipe)

  • 4 dates, soaked in 1/4C very hot water for 20 minutes
  • 1/2C raw cashew butter
  • 1t vanilla
  • pinch sea salt
  • chopped pecans
  • cacao nibs

Melt cacao butter in double boiler. Add cacao powder and maple syrup. Blend well. Fill bottom of baking cups with chocolate and place in freezer to set; usually will only take a few minutes.

Meanwhile, make your caramel. Put dates and water into blender. Add cashew butter, vanilla, and sea salt. Blend on high until smooth and creamy.

Next make your nougat by adding in enough maple syrup to make a paste.

Take out your chocolate from freezer. Layer over the chocolate: nougat (take some into your hand and roll into ball and place in cup. Flatten so you'll be able to layer with the other ingredients), caramel, chopped pecans, cacao nibs, and cover with more chocolate. Continue to do this with all baking cups. Put back into freezer and let set for at least 30 minutes. These will keep for quite a while in the freezer. Makes about a dozen good sized clusters using standard muffin cups.

Note: We used paper baking cups and set them in a silicone shamrock baking pan which made it easier to form and keep the shape of the clusters. You can easily put them in a muffin tin. We just thought they were easier to get out with the baking cups.

If you have leftover caramel, you can easily use it for other dishes. We use it for a caramel topping over raw ice cream!