A cookbook is a true labor of love. Creating recipes, testing them over and over, buying ingredients again and again, to taking the perfect picture and wondering if it will turn out just right. That is what it takes to write and create the perfect cookbook. It’s not easy to do something like this, especially when you have deadlines you have to meet with the publisher. But when it’s all said and done and the book has finally been sent off to the printer, you can finally breathe once again. How do I know so much about writing cookbooks you ask? I may have helped Carol test a recipe or two or three. But it’s because of blogger friends like myself that Carol is able to create awesome recipes like her Salted Chocolate Mexican Clusters and know that they will satisfy your taste buds and keep you coming back for more.
Carol’s story about how she started to follow a paleo lifestyle is a bit interesting. She “accidentally” started following the paleo lifestyle when a doctor had told her to “ditch the wheat” one day. It’s not everyday when a doctor of conventional medicine tells you to “ditch the wheat.” So she did just that and more. As a result she started to feel better and recover from what was ailing her. Eventually she started her blog around Ditch the Wheat and quickly gained traction in the paleo community. Out of her love for herself and new lifestyle, her cookbook Ditch the Wheat was born and is now currently on sale at Amazon and your local Costco. If you want easy recipes that are full of flavor while using clean ingredients, I highly recommend her book.
I thought I would bring you Carol’s Salted Chocolate Mexican Clusters in celebration of Cinco De Mayo. Everyone else is doing a ceviche, tacos or guacamole. While those recipes are great, I kind of wanted to break from the norm and bring you something sweet and spicy to finish off those tasty dishes with. Might as well make it a party right?! Without further ado…
Salted Chocolate Mexican Clusters
- 1 1/4 Cup Semi Sweet Chocolate Chips (Enjoy Life Chocolate Chips)
- 1 Cup Raw Almonds
- 1 Cup Raisins
- 1 Tsp Chipotle Powder
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Kosher Salt, plus more for garnish
- Line a rimmed baking sheet with parchment or wax paper.
- Place the chocolate chips in a heavy-bottomed 1 quart pot over low heat. Stir continuously until the chocolate chips have melted. Alternatively, you can place the chocolate chips in a microwave-safe bowl and heat in 30 second intervals, stirring between intervals, until melted.
- Place the melted chocolate and the rest of the ingredients in a bowl and mix to combine.
- Using a large spoon, scoop up some of the mixture and place it on the lined baking sheet. Use your fingers to form it into a round shape. Repeat with the rest of the mixture until you have 20 round clusters. Lightly sprinkle salt on each cluster. Put the baking sheet in the freezer until the clusters are firm, about 30 minutes.
- Store the clusters in the fridge for up to two weeks.