Coconut Clusters

These toasted coconut clusters will satisfy your sweet tooth with just 6 vegan-friendly ingredients! They're easy to make and way better than store-bought.

Course Dessert, Snack

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Calories 1.512kcal

Author Louisa

Equipment

Ingredients

2 cups coconut chips
3/4 cup pumpkin seeds
1/2 cup sunflower seeds
1/3 cup chia seeds
1/4 cup coconut sugar
1/2 cup brown rice syrup, warmed

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Add the coconut chips, seeds, and coconut sugar into a bowl and combine.
Pour in the warmed brown rice syrup and toss to coat all the ingredients.
Transfer the coconut mixture to the lined baking sheet and spread it down evenly, about half an inch thick.
Bake for 10 to 12 minutes until toasted.
Remove from the oven and allow to cool completely. Break into smaller pieces and enjoy.

Notes

Do not overbake the coconut cluster mixture, as it tends to burn quickly. Once it begins to brown, you can remove it from the oven.
Instead of spreading the mixture around, you can directly drop it as clusters on the parchment-lined baking sheet. But if the mixture is a bit loose, consider baking the clusters in mini cupcake liners.
Feel free to add vanilla extract for complexity. Chopped walnuts and dried cranberries will also make delicious additions to these toasted coconut clusters. But if you ask me, the best way to customize these vegan coco clusters is with a drizzle of dark chocolate and a sprinkle of sea salt.

Nutrition