DEEP Almond Butter CHOCOLATE CLUSTERS

Written By Alyssa Dominique

  • 2 tbsp DEEP Crunchy Almond Butter

  • 200g milk chocolate

  • 2 cups corn flakes cereal

Line a baking dish or baking sheet with parchment and set aside.

Chop chocolate and melt in the microwave (stirring every 10 seconds), or in a bain marie. Once melted, stir together with almond butter in a bowl. Add corn flakes and use a spatula to coat the flakes with the chocolate mixture. Do your best to avoid crushing the flakes, but try to make sure they’re thoroughly coated.

Spoon about two tablespoons of the mixture onto your parchment-lined baking sheet. Place in the fridge until it’s solidified - about 30 minutes. Can be stored in the fridge or room temperature.

Alyssa Dominique
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