Carob Clusters with Toasted Almonds and Himalayan Pink Sea Salt
1 1/2 cups carob chips, sweetened
1/3 cup almond butter
1/2 cup toasted almonds, chopped (toasted hazelnuts work great, too!)
Himalayan Pink Sea Salt
How To Play:
Melt chips and almond butter together in a double boiler. Add chopped nuts. With a spoon, drop quickly onto a baking sheet covered with wax paper. Sprinkle the sea salt liberally over each cluster. Refrigerate or put in the freezer until they have set, about 10-20 minutes. Makes about 16 medium sized clusters.