Name: Keto Milk Chocolate Sunflower Seed Clusters
Prep time: 5 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (120g) sunflower seeds; 6 oz Lily’s milk chocolate bars (2 bars); 1 tbsp coconut oil

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These Milk Chocolate Sunflower Seed Clusters are such an easy and delicious keto-friendly dessert! Requiring only 3 ingredients, you can whip this chocolate treat together in only 30 minutes!

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Keto Milk Chocolate Sunflower Seed Clusters

Author: Sara Nelson
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: 12 clusters 1x
Category: Dessert
Method: Chill
Cuisine: American
Diet: Gluten Free

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Description

These Milk Chocolate Sunflower Seed Clusters are such an easy and delicious keto-friendly dessert! Requiring only 3 ingredients, you can whip this chocolate treat together in only 30 minutes!

Ingredients

1 cup (120g) sunflower seeds
6 oz Lily’s milk chocolate bars (2 bars)
1 tbsp coconut oil

Instructions

Line large baking sheet with parchment paper.
In a large pan over medium-high heat, toast sunflower seeds until lightly golden brown, about 1-2 minutes.
Into a stainless steel or glass bowl, break chocolate bar into small pieces, add coconut oil, and melt using double boiler method over low heat. Alternatively, melt chocolate and coconut oil in a microwave-safe bowl in microwave in 30-second increments until melted. No matter the method you choose, be very careful to not burn chocolate. If it looks mostly melted, remove from stovetop heat or do not return to microwave. Just keep stirring until all chocolate is melted. (See note below if your chocolate has burned.)
Pour toasted sunflower seeds into bowl of melted chocolate and stir to coat seeds. Using a spoon, scoop out ~1 tbsp of mixture at a time and transfer to prepared baking sheet until you have 12 clusters.
Transfer to refrigerator to chill until mostly solidified, about 15 minutes, before transferring to freezer to fully solidify, about an additional 5 minutes (you can choose to let them harden solely in the refrigerator, but it will take a little longer).
Peel parchment paper from back of clusters to remove.

Recipe Notes:

Sunflower Seeds Substitution: Pumpkin seeds or, if you eat nuts, almonds will work well here.

Lily’s Milk Chocolate Bar Substitution: Any low-carb chocolate bar should work just fine here. You can also choose to use sugar-free chocolate chips.

Coconut Oil Substitution: Butter or ghee can be subbed in here at a 1:1 ratio.

What To Do If Your Chocolate Has Burned: If your chocolate starts to get gritty and has burned, it is likely fixable. Simply add boiling hot water 1 tbsp at a time until it’s stirrable and back to resembling melted chocolate. Be careful to not add too much water, otherwise, the consistency of the clusters will be off. Note that if you have to add water, the time to solidify the clusters will be extended slightly.

If Your Clusters Are Not Hardened Within 20 Minutes: The temperature that your melted chocolate reached, the temperature of your kitchen, along with the temperatures of your refrigerator and freezer will make a major difference as to how long it takes for your clusters to harden. You can choose to immediately put them in the freezer to speed the solidifying time up, but note that the clusters may have some white spots, especially if you had to add water to your melted chocolate mixture if it burned. Regardless, they will harden soon and it’s best to wait until they are fully solidified before peeling back the parchment paper to ensure the clusters stay intact.

Optional Addition: Sprinkle flakey sea salt atop clusters before chilling.

Net Carbs: Each cluster contains 1.6 grams of net carbs.

Refrigerator Storage: Store clusters in an airtight container in the refrigerator for 3-5 days.

Freezer Storage: Store clusters in an airtight container in the freezer for up to 2 months.