Description
These Chocolate Almond Clusters are a delightful, crunchy snack combining raw almonds, pumpkin seeds, coconut flakes, and cacao nibs all lightly sweetened with raw honey and spiced with cinnamon. Baked to perfection, they provide a nutritious and energizing treat perfect for snacking any time of day.
Ingredients
Scale
Dry Ingredients
- 2 cups raw almonds
- 1/2 cup unsweetened coconut flakes
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw cacao nibs
- 1 tbsp cinnamon
Wet Ingredients
- 1/3 cup raw honey
Instructions
- Prepare Dry Mix: Add the raw almonds, unsweetened coconut flakes, raw pumpkin seeds, raw cacao nibs, and cinnamon to a food processor or blender. Pulse the mixture for about 1 minute until the ingredients are coarsely chopped and well combined but still maintain texture.
- Spread Dry Mix: Evenly spread the dry mixture onto a baking sheet to create a single layer, ensuring that the ingredients are distributed to allow even baking.
- Add Honey: Pour 1/3 cup of raw honey evenly over the nuts and seeds spread on the baking sheet.
- Incorporate Honey: Use a silicone spatula to gently fold and press the honey into the mixture so that it coats the nuts and seeds well, helping the honey penetrate slightly to bind the clusters together.
- Bake: Preheat the oven to 350°F (175°C). Bake the mixture for about 30 minutes, tossing and turning the nuts and seeds a couple of times during baking to ensure even toasting and caramelization without burning.
Notes
- Use raw, unsalted nuts and seeds for the best natural flavor.
- Keep an eye on the clusters during baking to prevent burning, especially when tossing.
- Allow the clusters to cool completely after baking so they harden and form clumps.
- Store the clusters in an airtight container for up to two weeks for maximum freshness.
- For a vegan option, substitute honey with maple syrup.
