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Servings: 24
Calories: 64kcal
Equipment
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Ingredients
- 1 1/2 cups organic [coconut flakes] raw
- 3/4 cup organic [pumpkin seeds] raw unsalted
- 1/4 cup organic [chia seeds] raw
- 1/4 cup Maple Syrup
Instructions
- pre-heat the oven to 350 degrees and line a baking sheet with parchment paper or arrange 24 silicone mini muffin cups on a baking sheet.
- place all of the ingredients into a mixing bowl and combine well making sure everything is covered with the syrup.
- use two teaspoons to drop the clusters onto the baking sheet or drop the ingredients into the mini cupcake liners.
- bake the clusters for 12 to 15 minutes - until the coconut just begins to turn golden.
- remove the baked clusters from the oven.
- allow to the clusters cool for at least 40 minutes
- carefully remove them from the baking sheet and enjoy!
Video
Notes
Note
If the liquid from the sweetener spreads out onto the baking sheet gently push it back toward the cluster using a spatula - this is what holds the cluster together once they have cooled.
- 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.
Nutrition
Serving: 1cluster | Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 3mg | Potassium: 60mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.5mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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