Magical Recipes
written by Lizzie Scamander
This is a book containing recipes to make all of your favourite meals and drinks! Enjoy!
Last Updated
05/31/21
Chapters
6
Reads
761
Cockroach Clusters
Chapter 5
Ever wondered what these tasted like?
INGREDIENTS
1 cup pecans
1 cup nut butter
1/2 cup almond flour
1/4 cup raw honey
4 pitted dates
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp sea salt
4 oz 100% cacao unsweetened chocolate bar
2 tsp coconut oil
6–8 drops liquid stevia
30 pecan halves, to top
INSTRUCTIONS
Prepare a baking sheet with a silicone liner or parchment paper.
Add pecans, nut butter, almond flour, raw honey, putted dates, vanilla, cinnamon, and sea salt to a food processor. Pulse until mixture is combined and looks coarse and crumbly. Be careful not to overblend or you will end up with nut butter.
Shape the Cockroach Clusters into 1 tbsp mounds. Squeeze gently to shape into an oblong form, slightly larger than the pecan half you will top them with and place on the lined cookie sheet.
Place in the freezer for 20-30 minutes.
Once frozen, prepare the chocolate. Add 2 inches of water to a medium saucepan and place a heat-proof glass bowl over the top. Choose one that is large enough that it does not touch the water, but hovers above. Turning the heat to medium-low, melt the chocolate, coconut oil, and stevia slowly, stirring occasionally and turning the heat down if the water begins to bubble.
Once the chocolate is melted and glossy, use a spoon to drizzle the tops of each cluster with chocolate to your liking. Press a pecan half gently into the top while the chocolate is still warm.
Place the clusters back in the freezer to allow the chocolate to solidify.
Cockroach clusters should be stored in the freezer. They are lovely frozen or slightly thawed, but should not be kept at room temperature for long periods of time or the chocolate becomes quite messy.
Enjoy!
INGREDIENTS
1 cup pecans
1 cup nut butter
1/2 cup almond flour
1/4 cup raw honey
4 pitted dates
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp sea salt
4 oz 100% cacao unsweetened chocolate bar
2 tsp coconut oil
6–8 drops liquid stevia
30 pecan halves, to top
INSTRUCTIONS
Prepare a baking sheet with a silicone liner or parchment paper.
Add pecans, nut butter, almond flour, raw honey, putted dates, vanilla, cinnamon, and sea salt to a food processor. Pulse until mixture is combined and looks coarse and crumbly. Be careful not to overblend or you will end up with nut butter.
Shape the Cockroach Clusters into 1 tbsp mounds. Squeeze gently to shape into an oblong form, slightly larger than the pecan half you will top them with and place on the lined cookie sheet.
Place in the freezer for 20-30 minutes.
Once frozen, prepare the chocolate. Add 2 inches of water to a medium saucepan and place a heat-proof glass bowl over the top. Choose one that is large enough that it does not touch the water, but hovers above. Turning the heat to medium-low, melt the chocolate, coconut oil, and stevia slowly, stirring occasionally and turning the heat down if the water begins to bubble.
Once the chocolate is melted and glossy, use a spoon to drizzle the tops of each cluster with chocolate to your liking. Press a pecan half gently into the top while the chocolate is still warm.
Place the clusters back in the freezer to allow the chocolate to solidify.
Cockroach clusters should be stored in the freezer. They are lovely frozen or slightly thawed, but should not be kept at room temperature for long periods of time or the chocolate becomes quite messy.
Enjoy!
