Ingredients
- 1.5 cups unsweetened coconut flakes
- 1 cup hulled pumpkin seeds (pepitas)
- 2 tbsp chia seeds
- 1/2 cup sliced almonds (optional; skip for nut-free)
- 1/4 cup coconut oil
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/4–1/2 tsp fine sea salt
- 1/2 tsp ground cinnamon (optional)
- 1/4 cup mini chocolate chips (optional; add after cooling)
Equipment
- Skillet For toasting in no-bake method
- Sheet pan For baked clusters
- Parchment paper For lining sheet pan or chilling clusters
- mixing bowl For combining ingredients
- Spoon or scoop For portioning clusters
Method
- No-Bake: Toast coconut, pepitas, chia, and almonds in a skillet for 3–4 minutes. Stir in coconut oil, maple syrup, vanilla, salt, and cinnamon; cook 30–60 seconds. Scoop onto parchment and press into clusters. Chill 20–30 minutes to set.
- Baked: Preheat oven to 325°F. Toss all ingredients (except chocolate) in a bowl. Scoop mounds onto a lined sheet and press. Bake 12–16 minutes until deep golden. Cool completely, then add chocolate chips if using.
Nutrition
Calories: 120kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 55mgPotassium: 110mgFiber: 2gSugar: 5gCalcium: 20mgIron: 1mg
Notes
For extra binding, add 1 tbsp almond butter or pumpkin seed butter. Make it nut-free by omitting almonds and using seed butter if needed. Add mini chocolate chips only after cooling to prevent melting.
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