Coconut Cravings

Chocolate Keto Nuggets

Measurement

Scale

1 cup dairy-free chocolate chips

1 cup unsweetened shredded coconut flakes

1/2 cup unsalted sunflower seeds

1/2 cup hazelnuts, crushed

2 Tablespoons chia seeds

1/8 teaspoon kosher salt, or sea salt (decrease the amount by a pinch for sea salt)

MELT. In a microwave safe bowl, melt the chocolate on a low power for 2 minutes, checking every 30 seconds. It’s essential to warm chocolate on a low power or it will burn and seize, making it unusable. Stir the chocolate as it begins to melt. If the chocolate is mostly melted with only small chocolate chunks remaining, let the bowl sit on the counter for a few minutes, stirring occasionally until fully melted. If the chocolate doesn’t melt completely, return it to the microwave and heat for another 30 seconds to a minute, always on a low power, until fully melted.
CRUSH HAZELNUTS. Blitz hazelnuts in a blender or food processor to crush them into small chunks and pieces.
ADD ALL INGREDIENTS. Add the unsweetened shredded coconut flakes, sunflower seeds, crushed hazelnuts, chia seeds, and pinch of salt to the melted chocolate. Stir till well coated.
COOL. Spread the melted chocolate mixture onto wax paper on a cookie sheet and put it in the fridge to cool. It will be ready to eat within 20-30 minutes.
ENJOY. These chocolate keto nuggets are good for up to 10 days in the fridge.