Saturday, January 18, 2014

Kallari Chocolate Slow Cooker Peanut Butter Nut Clusters

The very kind folks at Kallari contacted me many months ago to ask if I would like to sample their vegan, fair trade Ecuadoran chocolate. Of course I jumped at the chance!

I kid you not, this is the BEST chocolate I have ever had. EVER. And I have eaten my share of what is considered very fine chocolate from all over the world. France, Switzerland and Germany have nothing on this chocolate!

If taste alone is not reason enough to eat this chocolate then consider that Kallari is an organic farmer owned chocolate that is grown and harvested 100% by indigenous Kichwa farmers in the Amazon of Ecuador. All profits from the sale of the chocolate are used to support sustainable development, health and education programs locally while also helping to preserve the rain forest eco-system.

Kallari is "committed to community viability and economic growth through knowledge sharing, the preservation of Kichwa cultural traditions and natural resource conservation."

What is not to love?

They sent me three chocolate bars- one each of 85, 75 and 70 percent cacao. They were all equally rich and delicious. The 70% I ate just straight up and the other two I used in a recipe for slow cooker chocolates that I found online (yes, I said slow cooker)!

Wheather on its own or used in cooking you really cannot go wrong. It is the best of both worlds- rich, decadent chocolate goodness married with charitable humanity and compassion. And the candies were enjoyed with family and friends this holiday season.

Kallari Chocolate Slow Cooker Peanut Butter Nut Clusters

12 oz vegan chocolate chips (I used Ghiradelli Semi Sweet)
2 Kallari 4 oz chocolate bars, broken into pieces (I used one 85 and one 75%)
3 cups salted peanuts
3 cups unsalted cashews
1 generous cup organic, natural peanut butter
2 tbsp agave nectar

Layer into a crock pot the cashews, peanuts, peanut butter, agave nectar, chocolate chips and the broken chocolate bars.

Place the slow cooker on low and allow it to cook covered for one hour.

Uncover and stir well. Replace lid and allow to cook another 20 minutes or so keeping a close eye as not to allow the chocolate to burn.

Scoop chocolate mixture by the spoonful onto a parchment lined baking sheet (I used a medium size cookie scoop).

Place into the refrigerator until set.

Store in a refrigerated airtight container.

Makes about 40-50 clusters.

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