Quick and easy coconut clusters made with only a few ingredients are perfect for satisfying a sweet tooth in a healthy kind of way
- Author: Chef Meaghan
- Prep Time: 10
- Cook Time: 12 mins
- Total Time: 12 mins
- Yield: 24
- Category: Desserts
- Method: Oven
- Cuisine: American
Ingredients
- 1 1/2 cups organic coconut flakes
- 3/4 cup organic pumpkin seeds
- 1/4 cup organic chia seeds
- 1/4 cup PLUS 2 tablespoons real, organic maple syrup
Instructions
- pre-heat oven to 350
- line a baking sheet with parchment paper
- place all ingredients into a mixing bowl and combine well
- using two teaspoons drop by clusters onto a baking sheet and squeeze the ingredients together
- bake for 12 to 15 minutes – until the coconut just begins to turn golden
- remove from oven – if liquid from sweetener spreads out onto baking sheet gently push it back toward the cluster using a spatula – this is what holds the cluster together once cooled
- allow to cool for at least 40 minutes
- carefully remove them from the baking sheet and enjoy!
Notes
- Swap out pumpkin seeds for 3/4 cup of sunflower seeds, cashews or almonds OR use 1/4 cup pumpkin seeds or sunflower seeds and 1/2 cup almonds or cashews
- Add 1/4 cup of dried cranberries, raisins or cacao nibs
- Even though maple syrup works best in this recipe, substitute maple syrup with brown rice syrup or natural honey.
TIPS FOR MAKING HOMEMADE COCONUT CLUSTERS
- When stirring in the maple syrup, make sure the syrup is mixed in well so that it coats all of the ingredients in the bowl.
- When dropping the clusters onto the baking tray, the mixture will be loose. Try to pile the ingredients into small clumps. The syrup will melt and hold the clusters together.
- Keep an eye on the clusters during baking, and remove them as soon as they begin to turn brown.
- Allow the coconut clusters to cool completely on the pan for about 40 minutes and carefully remove them using a spatula and lifting them from underneath each cluster – they will be fragile
- Eat the clusters as they are or crush them up and serve sprinkled on top of yogurt
- Store coconut clusters in a cool dry place for up to five days
Chef Hurn has 20 years of Culinary Experience; most of that being in Luxury Resorts and 4 Star Hotels and on a large scale. Learn about how you can work with
Chef Hurn at
http://www.consultingchefservices.com
