School is back in session now for most people. Whether your kids are getting home from a classroom or emerging from their computers, snacks will need to be provided. Now, I will be the first to admit that during quarantine, I was surviving and my kids ate all the storebought snacks I could find. But, a new school year is a fresh start – a time to get back on track with a lot of aspect of our lives and also a great chance to get back on the nutritious train.
Do yall know those Coconut Clusters you can buy at Costco in those huge bags?? They are fantastic. And, that is coming from a non-coconut loving person right here. Coconut Cake? No, thank you! Almond Joys? Pass. But, those coconut clusters changed my whole view on the fruit. They are also a great organic healthy option, although quite expensive. So, naturally I decided it was time to recreate.
Then, after making the first batch, I decided I need a chocolate option as well, because…chocolate is good.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
Affiliate links are used in my post. What does that mean? If you purchase through my link I will receive a small commission and it doesn’t change the price for you at all! However, I only ever recommend products/services that I absolutely LOVE and use myself or would use myself! If you choose to support me through purchasing through my links, it allows me to continue to bring you info that you enjoy and hopefully use. So I thank you for any and all support.
Recipe:
Coconut Clusters
STEP 1: Preheat the oven to 350 degrees. Line 1 large or 2 smaller baking sheets with parchment paper and set aside.
STEP 2: Mix together coconut chips, pumpkin seeds, chia seeds and coconut sugar in a large bowl.
STEP 3: Warm brown rice syrup in the microwave or over the stove top. Pour over coconut chip mixture and stir until coated.
STEP 4: Transfer the coconut mixture to the prepared baking sheets. Press down to 1/2″ thick.
STEP 5: Bake for 8-12 minutes until the coconut is lightly browned and toasted.
Baking Sheet / Wire Rack / Tea Towel
STEP 6: Break apart into clusters and enjoy. These can be stored in airtight container for a couple of weeks.
Chocolate Coconut Clusters
This is as easy at it gets. You don’t even have to turn on an oven.
STEP 1: Line a baking sheet or your counter with wax or parchment paper.
STEP 2: Melt chocolate and cinnamon together (in microwave or in double boiler) until smooth.
STEP 3: Pour chocolate over coconut chips in a large bowl and stir until combined and coated.
STEP 4: Drop into small clusters onto wax paper.
STEP 5: Sprinkle with sea salt flakes.
Tea Towel / Glass Bowl / Measuring Spoon
STEP 6: Allow to cool until chocolate has hardened. I put mine in the fridge, because I am impatient.
Measuring Spoons / Tea Towel / Glass Bowl
Measuring Spoons / Tea Towel / Glass Bowl
Products I used:
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram and Bloglovin‘. Also for link to all my favorite products, follow my on liketoknow.it app!
Printable Recipe: Coconut Clusters
Coconut Clusters
Ingredients
- 8 oz bag coconut chips
- 3/4 cup pumpkin seeds
- 1/4 cup chia seeds
- 2 tablespoons coconut sugar
- 1/4 cup brown rice syrup (or maple syrup)
Instructions
- Preheat the oven to 350 degrees. Line 1 large or 2 smaller baking sheets with parchment paper and set aside.
- Mix together coconut chips, pumpkin seeds, chia seeds and coconut sugar in a large bowl.
- Warm brown rice syrup in the microwave or over the stove top. Pour over coconut mixture and stir until coated.
- Transfer the coconut mixture to the prepared baking sheets. Press down to 1/2" thick.
- Bake for 8-12 minutes until the coconut is lightly browned and toasted.
- Break apart into clusters and enjoy. Store for up to 2 weeks in an airtight container.
Printable Recipe: Chocolate Coconut Clusters
Chocolate Coconut Clusters
Ingredients
- 8 ounces dark chocolate (I used 70%)
- 1 teaspoon cinnamon
- 8 ounce bag coconut chips
- sea salt flakes
Instructions
- Line a baking sheet with wax or parchment paper. Set aside.
- Using a microwave or double boiler, melt chocolate and cinnamon together until smooth.
- Pour chocolate over coconut chips in a large bowl and stir until combined and coated.
- Drop into small clusters onto wax paper.
- Sprinkle with sea salt flakes.
- Allow to cool until chocolate is hardened.