Decided to take healthy nuts and seeds and combine them much like one would make a pecan pie for a pop-in-your-mouth morsel that would be both filling and tasty. But mine has no crust! These came out quite tasty and I suspect they will keep well in the fridge or freezer. These sweet treats are not suitable until you have transitioned to Phase 2 OWL (Ongoing Weight Loss) of Atkins. They are acceptable for Keto diets if the carbs will fit your daily limits. Primal and Paleo folks will want to use real honey and real maple syrup.
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5 Del Monte brand dried prunes, chopped (no added sugar)
1 c. whole almonds
½ c. pecan halves
½ c. walnut pieces
1/3 c. each hemp hearts, raw pumpkin seeds, roasted sunflower seeds
¼ c. sugar free maple syrup (I use Cary’s)
¼ c. sugar free honey (Click here for recipe for homemade Sugar-Free Honey for lower carbs)
½ tsp. ground cinnamon
¼ tsp. pure stevia (optional for sweeter result)
1 tsp. vanilla extract
Dash sea salt
2 large eggs, beaten
DIRECTIONS: Preheat oven to 350º. Place 36 paper liners into 36 slots of mini-muffin pans. Measure out all nuts and seeds into a large mixing bowl. Add the vanilla, maple syrup, honey and chopped prunes. Stir to mix well and coat dry ingredients with the wet. Sprinkle on the cinnamon, stevia and salt. Add the eggs to the edge of the bowl, beat and stir the eggs into the nut mixture well using a rubber spatula. Using a soup spoon, spoon about 1T. mixture into each slot. Evenly spoon any left on the tops. Slightly tamp mixture down into the paper liner with the back of your spoon. Pop into 350º oven for about 15 minutes or until any egg coating appears to be dry and set. Remove and cool. Store in a lidded container in fridge or freezer.
NUTRITIONAL INFO: Makes 36 clusters, each contains:
6.9 g fat
3.08 g carbs, 1.39 g fiber, 1.69 g NET CARBS
3 g protein
29 mg sodium