Serving Size 1 cluster
Net Carbs 2 grams
Fat 12 grams
Protein 4 grams
1/2 cup raw pecans
1/2 cup raw almonds
1/2 cup cup almond butter
2 1/2 ounces unsweetened chocolate, chopped
1/2 ounce cocoa butter or 1 Tablespoon coconut oil
1/2 cup Swerve Confectioner’s
1/2 teaspoon vanilla extract
1/2 cup unsweetened dried cranberries
Preheat oven to 350F and bake nuts 8 minutes til lightly toasted.
Remove and cool completely.
Combine almond butter, chocolate and cocoa butter in a double boiler, stirring til melted. Whisk in Swerve and vanilla.
Stir in nuts and cranberries, coating well with chocolate, and drop onto wax paper into 16 clusters.
Put in fridge 1 hour.