Caramel Pecan Clusters
Toasted pecans coated in smooth dairy-free caramel, drizzled in dark chocolate! Hard to believe they're low-carb!
Prep Time5 mins
Cook Time5 mins
Total Time40 mins
Servings: 16 servings
- 1 1/2 cups pecans
- 1/3 cup natural cashew butter no sugar added
- 1/4 cup coconut oil
- 8 drops vanilla monk fruit or 15-20 drops vanilla stevia, to taste
- 1/2 Tbs vanilla
- Dash of pink salt
- 1 oz dark chocolate sugar-free if desired
- sprinkle of coarse sea salt optional
Toast pecans in a dry skillet over medium heat for 5-9 minutes, stirring occasionally, until golden and fragrant (watch them so they don't burn!) Set aside to cool.
In a mixing bowl, whisk together caramel ingredients (gently warm your coconut oil if it's too hard). Taste and adjust for sweetness.
Add in pecans and stir to coat.
Spread caramel pecans in a single layer onto a large plate or small rimmed baking sheet lined with parchment paper (not spread out too far)
Drizzle with melted chocolate. Sprinkle with coarse salt, if desired.
Freeze until set (30-60 minutes) then break into chunks. ENJOY! :)
Disclosure: As an Amazon Associate and affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
What I used:
Vanilla Monk Fruit Drops Click here (Use code PRETTYPIES at checkout for 20% off your entire purchase)
Natural Cashew Butter (no sugar added) from Target
Coconut oil: https://amzn.to/2H5V0o2
Pink Salt: https://amzn.to/2qDduFk
Mexican Vanilla: https://amzn.to/2vinWYh
Pecans from ALDI
Macros for 1 piece, based on 16 pieces: calories 134 Fat 13 g Carbohydrate 3 g Fiber 1 g Net Carbs 2 g Protein 2 g
To store: Must be kept refrigerated or frozen, since they melt at room temp. Should stay fresh for at least 1 week refrigerated or 2 months frozen, if kept in an airtight container.