Toasted Coconut Clusters Recipes

SUPER SEED KETO COCONUT SEED CLUSTERS

Steps:

• Preheat the oven to 350 degrees F.
• Prepare a 8 x 8, 9 x 9 or any other size rectangular or circular size pan by lining it with parchment paper
• Add the coconut, seeds and salt to a medium-size mixing bowl and stir to combine the ingredients
• Pour coconut oil over the dry ingredients and stir everything well so that the coconut oil covers all the dry ingredients.
• If using, add any extract flavourings such as vanilla or maple
• Add the sweetener to the bowl and stir to make sure that the sweetener is covering all the sides of the coconut and the seeds
• Pour the mixture into the baking dish and press down slightly.
• Bake for 8-10 minutes or until the coconut begins to brown.
• Remove from the oven and using spatula or turner, press down on the mixture
• Let cool completely
• Once cooled, place it in the fridge to cool even further before breaking it into pieces

COCONUT CLUSTERS

Steps:

• Melt chocolate in microwave or in double boiler.
• Stir in peanuts and coconut.
• Drop by spoonfuls onto wax paper lined tray.
• Refrigerate until firm.

TOASTED COCONUT CLUSTERS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, pour in coconut chips, pumpkin seeds, sunflower seeds, chia seeds, and coconut sugar. Combine completely.
• Add in warmed brown rice syrup and toss to coat all ingredients.
• Pour fully combined mixture on a parchment-lined baking sheet. Press down in a layer about 1/2" thick. You may find that 2 smaller baking sheets is better than trying to get it all to fit on one sheet.
• Once mixture is pressed down firmly, bake in preheated oven for 10-12 minutes until coconut is browned and toasty. Watch carefully, as the coconut does have a tendency to cool quickly and burn while you aren't watching. Pull out of the oven and let cool completely before breaking pieces apart. Store in air-tight container for 1-2 weeks.

CHOCOLATE COCONUT NUT CLUSTERS

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
• Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
• Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
• Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
• Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
• If desired, melt additional chocolate according to the package directions.
• Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
• Chill until drizzle is set, about 15 minutes.
• Store in an airtight container in the refrigerator.

TOASTED COCONUT GRANOLA (LOW CARB + KETO)

Steps:

• Preheat the oven to 250 degrees F.
• Combine the coconut, nuts and seeds in a mixing bowl, set aside.
• Heat a large skillet to medium low heat, melt the butter and add the sweetener to the skillet, stirring regularly. Stir the mixture for 6-7 minutes until the sweetener completely dissolves and it begins to thicken. Be careful not to overheat the mixture.
• Remove from heat and stir in the vanilla and cinnamon.
• Pour the mixture over the granola and stir until it is completely coated.
• Spread out onto a silicone lined baking sheet and roast at 250 degrees F for 15 minutes, then turn and bake another 10-15 minutes more, until the coconut flakes are toasted.