Clusters with hints of maple syrup and almond butter are packed with coconut flakes and pecans. These are a cinch to make; stir, coat, place in lumps, place in fridge and consume! You only need 7 healthy ingredients that are raw, vegan, gluten-free and paleo so many may enjoy.
At first they seem as though they may fall apart but then they magically harden together in the fridge and you can easily pick them up and enjoy.
These are great for the holidays, for a treat, for parties or dessert! We LOVED them and found them very delicious! I hope you do as well. With love and light! Christa
Maple Pecan Coconut Clusters
- ¼ Cup Coconut Butter - Melted
- ¼ Cup Almond Butter (Peanut Butter or your favorite)
- 2 Tbsp Pure Maple Syrup
- ½ tsp Pure Vanilla Extract
- ½ tsp Cinnamon
- ¾ Cup Coconut Flakes – Unsweetened Large
- ½ Cup Pecans
- Mix the soft coconut butter, almond butter, maple syrup, pure vanilla extract and ground cinnamon together in a small-medium bowl.
- Stir in the coconut flakes and pecans. Mix to until evenly coated and spoon dollops onto a tray lined with parchment paper. Gently pinch to hold together.
- Gently lay plastic wrap on top and place in the fridge until firm. A good 30+ minutes or longer.
You can easily diversify this recipe by using your favorite nut, seeds, dried fruits and or chocolate! I made them again but subbed in some candied ginger, golden raisins, cranberries and a drizzle of melted chocolate on top. Tasty!
Notes: Concept learned from Chef Heather Pace of Sweetly Raw with this flavor and recipe combination inspired by me.
