Racimos de frutos secos (3 ingredientes, bajo en azúcar)

Estos Racimos de nueces are an easy 3-ingredient healthy snack with a crunchy texture and delicious nutty chocolate taste. They are perfect healthy treats for the kids and the whole family and they are ready in 15 minutes.

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I was looking for a healthy chocolatey treat for my kids and most of what you can buy in-store is loaded with sugar. So I decided to make my own, with ingredients I select myself. These clusters are rich in protein and low in carbs. A perfect healthy snack!

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Racimos de nueces

Estos Racimos de nueces are an easy 3-ingredient healthy snack with a crunchy texture and delicious nutty chocolate taste. They are perfect healthy treats for the kids and the whole family and they are ready in 15 minutes.

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Tiempo de preparación: 10 minutos minutos

Tiempo de congelación: 10 minutos minutos

Tiempo Total: 20 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 16 grupos

Calorías: 86.7 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 3 onzas de Barra de chocolate oscuro - 55% for sweet treats, 70% for medium sweet, or 85% for low sugar
• ▢ 1 taza de Nueces asadas - I used 1/3 cup of each: peanuts, cashews, almonds
• ▢ 1 cucharadita de Aceite de Coco
• ▢ 1 pizca Escamas de sal marina - opcional

Instrucciones para la impresión en alta definición

• First, pick the chocolate you love. For very low-sugar clusters, pick 85% cocoa, or 70% for a sweeter treat. For a very sweet cluster use 55% cocoa chocolate.
• En un recipiente de vidrio apto para microondas, agregue los cuadrados de chocolate y el aceite de coco.
• Calentar en el microondas en intervalos de 30 segundos, removiendo entre cada intervalo hasta que se derrita por completo.
• Fold in the roasted nuts and use a rubber spatula to stir and coat the nuts.
• Forra una hoja grande, del tamaño del ancho de tu congelador, con papel pergamino ligeramente engrasado. Reserva.
• Drop a tablespoon of coated nuts on the prepared sheets and repeat, leaving some space between each cluster. I made 16 clusters.
• Introduce la lámina en el congelador durante 10-12 minutos hasta que el chocolate se endurezca y los racimos se hayan solidificado.
• Sírvelo con una pizca de escamas de sal marina.

Notas

notas 1: Any chocolate can be used. I like high-quality degustation chocolate bars from 70% cocoa to 85% cocoa. But if you have a sweet tooth, 55% cocoa makes delicious sweet clusters.

notas 2: Any nuts can be used, but they must be roasted nuts for best flavor and crunch. Options are wild: pistachios, almonds, cashews, walnuts, pecans, or peanuts.

notas 3: Any oil can be used, like avocado oil or light olive oil.

AlmacenajeGuarda los racimos en un recipiente hermético en el refrigerador hasta por 2 semanas. Congélalos hasta por 1 mes en bolsas Ziploc, consúmelos congelados o descongélalos durante 30 minutos a temperatura ambiente antes de consumirlos.

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Nutrición

Servicio: 1grupo | Calorías: 86.7kcal | Carbohidratos: 4g | Proteína: 3g | Grasa: 7g | Grasa saturada: 2.2g | Grasa poli-insaturada: 1.6g | Grasa monosaturada: 2.7g | Grasas trans: 0.002g | Sodio: 40.6mg | Potasio: 108.8mg | Fibra: 1.4g | Azúcar: 1.3g | Vitamina A: 2.1IU | Vitamina B12: 0.01pg | Calcio: 13mg | Hierro: 0.8mg | Magnesio: 27.4mg | Fósforo 51.7mg | Zinc: 0.4mg

Ingredientes y sustituciones

You only need 3 ingredients for this recipe: nuts, chocolate, and coconut oil. Here’s how I picked them.

• Barra de chocolate oscuro – This is the core ingredient of these nut clusters, providing a rich, chocolatey base that contrasts with the crunch of the nuts. You can choose 55% cocoa for sweeter clusters, 70% for a balanced taste, or 85% for a low-sugar option. Any high-quality, dairy-free dark chocolate will work.
• Nueces asadas – A mix of roasted peanuts, cashews, and almonds brings protein, healthy fats, and crunch to these clusters. Feel free to experiment with other roasted nuts like pistachios, walnuts, or pecans. Just be sure the nuts are roasted to bring out their full flavor and that classic crunch. Raw nuts may work, but they might lack the depth of flavor and texture that roasting provides.
• Aceite de Coco – This ingredient helps the chocolate melt smoothly and coat the nuts evenly, adding a subtle hint of coconut flavor. If you prefer a neutral taste, you can use avocado oil or a light olive oil instead. However, note that skipping the oil entirely might affect the smoothness and consistency of the melted chocolate.
• Escamas de sal marina – A sprinkle of sea salt enhances the chocolate’s flavor. You can also opt for Himalayan salt if you’re looking for an alternative, but be mindful to use it sparingly to avoid overwhelming the treat.

How to Make Nut clusters

Here’s how to make this recipe in pictures.

Combine the dark chocolate and coconut oil in a mixing bowl.

Microwave it in 30-second bursts and stir until it melts.

Incorporate the nut mix gradually and make sure they are well covered.

Form nut clusters on a plate lined with parchment paper and freeze for 10 minutes.

Consejos de Carine

I have a few more tips to help you make the best nut clusters.

• La calidad importa – Choose a high-quality dark chocolate bar that meets your favorite cocoa percentage. The chocolate’s quality really makes a difference in the final taste.
• Microwave with Care – Melt the chocolate in short, 30-second bursts, stirring in between to prevent overheating or burning the chocolate. Some chocolate with higher sugar content tend to crystalize.
• Cool Nuts for Crunch – Make sure your roasted nuts are completely cooled before folding them into the melted chocolate; warm nuts can cause the chocolate to seize or become too soft.
• Thorough Coating – Use a rubber spatula to stir until every nut is evenly coated, ensuring a consistent flavor in every bite.
• Espaciado uniforme – When dropping the clusters onto the parchment-lined tray, leave ample space between each one to allow for expansion and even hardening.
• Quick Set in the Freezer – Place your tray in the freezer for 10-12 minutes; this rapid cooling helps the chocolate set quickly, preserving that crunch.
• Finish with a Salt Touch – If you opt to use sea salt flakes, sprinkle them over the clusters once they’re set for an enhanced flavor pop.
• Hazlo en lotes – Don’t hesitate to double or triple the recipe for a larger batch—these clusters store well in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 1 month.

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