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"Nutchos"

Crispy Chocolate Covered Nut Clusters
Prep Time 30 mins
Cooling Time (minimum) 1 hr
Total Time 1 hr 30 mins
Servings 32 Clusters

Ingredients
  

  • 2 1/2 Cups Mixed Nuts (I used Almond, Cashew, Peanut, Brazil, Pecans) Lightly Chopped
  • 2 Cups Chocolate Chips
  • 1 tsp Coconut Oil
  • 1/2 tsp Pure Vanilla Extract
  • Salt to Taste
  • 1 1/2 Cup Rice Puffs I used Nature’s Path

Instructions
 

  • Gather your nuts* and chop to prepare them for the clusters.
  • Line a pan (or two) with parchment paper.
  • Heat a pot over medium heat and add chocolate chips and coconut oil. Let the chocolate melt for a minute and then stir while it melts so that it doesn't burn. Add in the vanilla and salt when the chocolate is melting.
  • When the chocoalte is melted add nuts and stir. When the nuts are coated in chocolate add rice puffs and mix until well combined.
  • Use a spoon to scoop the mixture onto your lined pan in circular/ball like shapes. If you want to use your hands keep a little bowl of water nearby so you can dip your fingers in before touching the chocolate - this will help keep the chocolate off of your hands and make them easier to shape. I made 32 nutchos with this recipe, but it depeneds on the size of your clusters.
  • Top with chunky sea salt and place in the fridge or freezer for at least an hour (ideally more) to harden.

Notes

*For the nuts you can use a store bought mixture or mix your own. Use your favourite nuts for the clusters - don't feel you need to use all of the nuts that I did. 
*For some extra crunch feel free to add in a bit more rice puffs!