Prepare a baking sheet. Line it with Aluminum foil.

Chop the sugar free chocolate into small pieces and put them in a microwave-safe bowl. Microwave until melted. You should stir every 45 seconds to prevent burning or overheating. Remove when the chocolate is mostly melted. It does not need to be 100%. Continue stir until chocolate is desired smooth consistancy with no chunks.

Pour nuts onto top of the melted chocolate and mix well. Ensure all pieces are well coated.

Using a teaspoon, portion small spoonfuls of candy onto the backing sheet.

Expect two dozen clusters, approximately 1 inch in size.

Decorate each cluster optionally with a nut, whole or half while chocolate is still soft and wet.
Refrigerate portioned candy for a minimum of 20-30 minutes to set chocolate. Place in a airtight container for up to a week

Prep Time: Approximately 10-15 Minutes

Total Time: Approximately 10-15 Minutes

Ingredients:
• 5.6 oz sugar-free chocolate (Two 2.8 oz bars of diabetic chocolate)
• 1 cp nuts of choice. Coursely chopped
• 1/3 cp nut halves of choice (optional for decoration)