Coconut Clusters Recipe
These coconut clusters are a crunchy, naturally sweet, and wholesome snack made with coconut flakes, nuts, and natural sweeteners. Perfect for keto, vegan, and gluten-free diets!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Spatula
- Oven
Ingredients
Base Ingredients
- 2 cups unsweetened coconut flakes large flakes for best texture
- 1/2 cup almonds chopped
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
Sweeteners and Binders
- 1/4 cup honey or maple syrup for a vegan option
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 tsp sea salt enhances the flavor
- dark chocolate drizzle for extra indulgence
- cinnamon for added warmth
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine coconut flakes, chopped almonds, pumpkin seeds, and sunflower seeds.
- Drizzle honey (or maple syrup) over the mixture, followed by vanilla extract and sea salt. Stir until evenly coated.
- Using a spoon, scoop small mounds of the mixture onto the baking sheet, pressing slightly to form clusters.
- Bake for 10-15 minutes, or until golden brown and toasted. Keep an eye on them to prevent burning.
- Allow the clusters to cool completely on the baking sheet. They will firm up as they cool.
- If desired, drizzle melted dark chocolate over the clusters for extra flavor.
- Store in an airtight container at room temperature for up to one week, or in the refrigerator for up to a month.
Notes
For a no-bake version, press the mixture into small clusters and refrigerate for 30 minutes until firm. These clusters are naturally gluten-free and can be customized with different nuts or spices.