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: Unsalted butter or ghee can be subbed in here at a 1:1 ratio. This substitution will yield a coconut-free recipe.

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. The recipe, as written, yields 12 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store clusters in an airtight container in the refrigerator for up to 5 days.

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