Seed and Almond Coconut Clusters

So tasty, addicting, crunchy and sweet. Perfect for snacking or crumpling them on coconut yogurt. You can store them in the freezer up to 2 months.

Total Time

25min

0.0

0 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

2 cups

Unsweetened Coconut Flakes

•

1 cup

Sliced Almonds

•

3/4 cup

Pepitas

•

1/2 cup

Sunflower Seeds

•

3 Tbsp

Chia Seeds

•

1 pinch

Salt

•

3/4 cup

Corn Syrup

Cooking Instructions

Preheat oven to 325 degrees F (160 degrees C). Line baking sheets with parchment paper.

Add Unsweetened Coconut Flakes (2 cups) , Sliced Almonds (1 cup) , Pepitas (3/4 cup) , Sunflower Seeds (1/2 cup) , Chia Seeds (3 Tbsp) , and Salt (1 pinch) to a large bowl. Drizzle with Corn Syrup (3/4 cup) toss gently to fully combine.

Drop approximately 2 Tbsp of mixture onto lined baking sheets and with slightly damp fingers form into low clusters.

Bake for 13-15 minutes until golden brown. Remove from oven and allow to cool to room temperature before removing.

Store clusters in an airtight container for several days or freeze for up to 2 months.

Author's Notes

I've tried honey, agave and corn syrup in this recipe. I found that the corn syrup resulted in a crispier cluster that held up better when frozen and the honey and agave result in a slightly softer cluster that tends to break apart more easily. All are good options depending on your sugar preference.

Nutrition Per Serving

CALORIES

328

FAT

23.3 g

PROTEIN

7.2 g

CARBS

24.6 g