Chewy Coconut Clusters
Chewy coconut clusters are a delightful treat combining texture and flavor, perfect for snacks or energy-boosting bites, easy to make and versatile for various dietary preferences.
Ingredients
Main Ingredients
- 3 cups shredded coconut (unsweetened) Ensure it's unsweetened for better control of sweetness.
- 1 cup almond flour Can substitute with oat flour or chickpea flour.
- 1/2 cup honey or maple syrup Use maple syrup for a vegan version.
- 1/2 cup nut butter (such as almond or cashew) Can substitute with sunflower or pumpkin seed butter for nut-free.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Add-Ins
- to taste chocolate chips, dried fruit, or nuts Add as desired for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine shredded coconut and almond flour, stirring until mixed.
- In a separate bowl, whisk together honey or maple syrup, nut butter, vanilla extract, and salt until smooth.
- Pour the wet mixture over the dry ingredients and mix thoroughly. Add optional add-ins if desired.
- Scoop tablespoon-sized portions onto the prepared baking sheet and shape into clusters.
Baking
- Bake in the preheated oven for 12-15 minutes until golden brown around the edges.
- Remove from the oven and let the clusters cool completely on the baking sheet.
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Notes
Store in an airtight container at room temperature for about one week. Can freeze for up to three months. For chewy clusters, bake at a lower temperature.