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Ingredients
- 5 ounces, weight Chocolate, Dark Or Milk (I Used A Combination Of Both)
- 1 Tablespoon Chopped Nuts (I Used Pecans And Almonds)
- 1 Tablespoon Unsweetened Coconut Flakes, Lightly Toasted At 350°F For 2-3 Minutes, Until Lightly Golden
- Sea Salt
Method
- In a double boiler (a glass bowl over a saucepan of simmering water, water not touching bowl), melt the chocolate. Then pour it into a parchment paper-lined glass dish and top with the nuts, coconut and salt.
- Place in the fridge or freezer to cool and set.
- Remove and break into clusters.
- Enjoy!
