Cashew clusters with almonds are crunchy, naturally sweet and salty in one bite. They are made with only five ingredients and are vegan and gluten free.
This recipe is a homemade version of Costco’s cashew clusters. They may not look the same, but they taste just as delicious as the packaged version. And the best part? With only 3 tablespoons maple syrup in the entire recipe, they are much lower in sugar.
These bite sized clusters are great when you want a little bit of something sweet; one cluster is enough to stop that sugar craving and you won’t feel guilty about it.
Why this recipe works
- Homemade coconut clusters have less added sugar than the store-bought version.
- They don’t crumble. When I buy coconut clusters packaged, there is always a big heap of crumbles on the bottom of the bag.
- They are so easy to make and taste fresher than the packaged version.
Aside from eating them as they are, crumble one or two coconut clusters and use them to top ice cream or yogurt.
Here is what you will need
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- Raw unsalted cashews
- Raw unsalted Almonds
- Raw Pumpkin Seeds
- Maple Syrup
- Sea Salt
- Mini silicone mini muffin/cupcake liners
Here is how to make cashew clusters
This is another super simple recipe with a few steps. First, place all of the ingredients into a bowl and mix them up. Make sure that the syrup coats all of the ingredients.
Place the empty muffin liners onto a baking sheet and drop a spoonful of the nut mixture into each cupcake/muffin liner, and bake them.
Allow the clusters to cool off completely so that the syrup hardens which will hold the clusters together making it easy to remove from the muffin liners.
- Mini silicone muffin/cupcake holder options – if you don’t have mini silicone cupcake liners, you can use regular sized for a larger cluster, or paper cupcake liners either size.
- Pan Method – You can also spread the mixture onto a small baking sheet. Allow the mixture to completely cool off and break it into bits. Please note that you will have a more crumbly mixture if you use a sheet pan.
- Speed up the cooling process by placing the clusters into the refrigerator for at lease 30 minutes.
- Add 2 tabelspoons of chia seeds or quinoa for extra crunch.
- Add ⅛ to ¼ teaspoon cayenne pepper for a touch of heat.
- Change up the nut combination and use ¾ cup of any two of these: walnuts, pecans, peanuts, pistachios.
- Substitute the pumpkin seeds with sunflower seeds
Store cashew clusters at room temperature in a sealed food storage container for up to a week.
You Might Also Like These
- Maple Glazed Cashews
- Chocolate Energy Bites with Dates and Peanuts
- Healthier Magic Cookie Bars
- Coconut Clusters
- ¾ cup raw cashews
- ¾ raw almonds
- ½ cup pumpkin seeds
- ½ teaspoon sea salt
- 3 tablespoons maple syrup
- Pre-heat the oven to 350 degrees.
- Place all of the ingredients into a bowl
- Mix to combine well, making sure the ingredients are entirely covered with the syrup
- Use a spoon to drop the mixture into mini muffin liners
- Bake for 18 to 20 minutes
- Allow the cashew clusters to cool completely, and carefully remove them from the muffin liners.
Change it up
- Use ¾ cup if any two of: walnuts, pecans, peanuts, pistachios
- Replace the pumpkin seeds with sunflower or sesame seeds
- Add 2 tablespoons of chia seeds
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 45mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 1g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.