Crispy, sweet coconut almond clusters made with coconut flakes, chopped almonds, pumpkin seeds, chia seeds and maple syrup. These delicious bites are a great sweet treat and delicious combination of ingredients. They are also easy to make with minimal cleanup!
I’m always looking for something sweet to satisfy my sweet tooth and these coconut almond clusters do just that! They are incredibly easy to make and can be ready in just under 30 minutes. With no oil, no refined sugar and no artificial ingredients, they are also a healthier option than most store bought clusters and sweets. They are made using only 1 bowl which makes them mess free too!
What are in these coconut clusters?
These clusters are super simple to make and are made using only 6 ingredients!
Coconut Flakes
Almonds – I used Daily Crunch’s Coffee Soaked Sprouted Almonds in this recipe. They add such a great flavor and unique crunch! You can check them out here.
Pumpkin Seeds – Raw or salted works.
Chia Seeds
Maple Syrup – I haven’t tried this recipe using any other kind of liquid sweetener. If you do try a substitute, it may not yield the same result as using maple syrup.
Almond Extract – Almond extract is a delicious addition to this recipe. If you don’t have almond extract, vanilla extract works as well, or you can just omit completely.
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How do you make coconut almond clusters?
This recipe is very simple and just about anybody can make it. Here’s what you’ve got to do:
Start by preheating your oven to 350° F. Line a baking sheet with parchment paper and set aside.
Add all of the dry ingredients to a mixing bowl and mix until everything is combined.
Next, add in your maple syrup and almond extract. Stir together, making sure everything is nice and incorporated.
Place mixture onto baking sheet. Taking a spatula, firmly press mixture into the pan. You want to have a nice, thin layer of mixture. Having a thicker layer will result it it not crisping up all the way, especially in the middle. You can also divide the mixture into half on the baking sheet to allow for more area to get crisp.
Bake for about 15-20 minutes. You are going to want to keep an eye on these clusters as they will burn FAST. You want to take them out when they are a nice golden brown.
Let cool completely before doing anything to them. This allows for the maple syrup to harden, keeping everything together and giving you that nice cluster. Once cooled, you can break them apart into desired sized pieces.
Store in an airtight container and enjoy!
Try These Other Great Recipes!
- Pumpkin Spice Date Balls
- Chunky and Crunchy Granola
- No Bake Trail Mix Bars
- Strawberry Lemon Oat Squares
If you try these coconut almond clusters, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!
Coconut Almond Maple Clusters
Ingredients
- 2 cups coconut flakes
- 1/2 cup Daily Crunch Coffee Soaked Sprouted Almonds, chopped
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/3 cup maple syrup
- 1/2 tsp almond extract
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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In a mixing bowl, combine coconut flakes, chopped almonds, pumpkin seeds and chia seeds.
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Add maple syrup and almond extract. Stir until all ingredients are well combined.
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Place mixture onto parchment paper. Using a spatula, firmly press mixture into a thin layer. If the layer is too thick, the middle will not crisp up. You can also divide the mixture into two to ensure an even cook. Optionally, you can take a spoon and make individual clusters.
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Bake for 15-20 minutes, or until golden brown. Make sure to keep an eye on them as they will burn quickly.
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Remove from oven and allow the cluster to cool completely before handling and breaking a part.
No Bake Trail Mix Bars
Mushrooms and Broccoli (Plant-Based Beef and Broccoli)
Almond Thai Quinoa Salad
Plant-Based Gingerbread Cookies
outstanding! I made this last night, I’ll be gone very soon.