Instructions

1. Break the chocolate into small chunks and melt it either in the microwave or in a heat proof bowl over a pan of boiling water on the hob.
2. Divide the mixed nuts between the twelve holes in a cupcake tray. Pour 1/2 tablespoon of the melted chocolate on top of each pile of nuts and place the tray in the fridge to allow the chocolate to harden.
3. Meanwhile make the caramel by heating the coconut sugar and water together in a pan over a medium heat. Bring to the boil before adding the coconut milk and reducing to a high simmer. Cook for 10 -15 minutes until the caramel thickens, stirring regularly.
4. When the caramel is ready remove the cupcake tray from the fridge and spoon approximately 1/2 teaspoon of caramel on top of each of the clusters. Add a final 1/2 tablespoon of melted chocolate on top and garnish with desiccated coconut or sea salt. Refridgerate again for 10 minutes.
5. Once the clusters have cooled and set use a knife to loosen the edges and remove them from the cupcake tray.
6. Store in an airtight container at room temperature or in the fridge for up to a week.