Name: Dark Chocolate Nuts with C8 MCT Oil
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 100g Almonds; 70g Walnuts; 50g Pecans; 20-30g Brazil Nuts; 950 ml filtered water; 1 teaspoon Celtic sea salt (or Himalayan pink salt); 170 grams good quality dark chocolate (70% cocoa or higher and sugar free). For best hormone support, aim for higher cacao content (70%+) as it contains more magnesium and antioxidants.; 2-3 tablespoons MCT oil; Pinch of Celtic sea salt

1 min read

Dark Chocolate Nuts with C8 MCT Oil

You can use any nuts for this recipe, but almonds, walnuts, pecans, Brazil nuts and cashews are great for your hormones. Pimped with MCT Oil, these are the perfect on the go snack for brain energy and satiety.

Ingredients:

100g Almonds
70g Walnuts
50g Pecans
20-30g Brazil Nuts
950 ml filtered water
1 teaspoon Celtic sea salt (or Himalayan pink salt)
170 grams good quality dark chocolate (70% cocoa or higher and sugar free). For best hormone support, aim for higher cacao content (70%+) as it contains more magnesium and antioxidants.
2-3 tablespoons MCT oil
Pinch of Celtic sea salt

Products needed:

Instructions:

1. Activate your nuts: Place the raw nuts in the large bowl. Dissolve the sea salt in the filtered water and pour it over the nuts, ensuring they are completely submerged. Almonds: 8-12 hours Walnuts/Pecans: 4-6 hours Cashews: 2-4 hours (do not over-soak cashews, they can become slimy) Brazil Nuts: 4-6 hours
2. After the soaking time, drain the nuts through a fine-mesh sieve and rinse them thoroughly under cold running water.
3. Preheat your oven to its lowest setting, ideally 45-65°C (115-150°F). If your oven doesn't go that low, use the lowest setting and prop the oven door open slightly with a wooden spoon to allow moisture to escape. Spread the nuts in a single layer on a baking sheet. Bake for 12-24 hours, or until completely dry and crunchy, stirring occasionally.
4. Once fully dry and crunchy, let the activated nuts cool completely
5. Melt the chocolate: Fill a saucepan with about 2-5 cm of water and bring it to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the dark chocolate to the bowl and stir occasionally until fully melted and smooth.
6. Once the chocolate is melted and smooth, remove it from the heat. Stir in the MCT Oil until thoroughly combined.
7. Add the activated nuts to the melted chocolate mixture. Using a rubber spatula or spoon, gently fold and stir the nuts until they are evenly coated.
8. Line a baking sheet with parchment paper. Spoon the chocolate-coated nuts onto the prepared sheet, spreading them out into a single layer as much as possible to prevent them from clumping too much.
9. Sprinkle with Celtic sea salt
10. Place the baking sheet in the refrigerator for 30-60 minutes, or until the chocolate is completely set and firm
11. Once set, break the chocolate-nut clusters into desired sizes. Store the activated dark chocolate nuts in an airtight container in the refrigerator for up to 2-3 weeks, or in the freezer for longer storage.