Description
These crispy pumpkin seed coconut clusters are a quick, naturally sweet snack loaded with maple syrup, chia, and toasted coconut. Vegan, gluten-free, and ready in 25 minutes.
Ingredients
½ cup pumpkin seeds (raw, not salted or roasted)
¼ cup coconut flakes (dried, not fresh)
¼ cup flaked almonds
1 tablespoon chia seeds (whole, not milled)
2 tablespoons maple syrup
Sprinkle of salt (preferably pink Himalayan salt)
Instructions
1. Preheat oven to 170°C / 340°F. Line a baking tray with parchment paper.
2. Mix pumpkin seeds, coconut flakes, flaked almonds, chia seeds, and salt in a bowl.
3. Drizzle with maple syrup and stir thoroughly to coat all ingredients.
4. Spread mixture evenly on lined tray (0.5 cm thick), without gaps.
5. Bake on the bottom rack of the oven for 20 minutes, watching carefully toward the end to avoid burning.
6. Let cool completely; the mixture will harden.
7. Break into clusters gently once cooled.
8. Serve immediately or store in a sealed container.
Notes
Stir thoroughly so maple syrup coats all ingredients.
Bake on the bottom rack to avoid overcooking.
Watch closely in the last minutes to prevent burning.
Let cool before breaking into clusters; they will harden as they cool.
Store in an airtight container; best enjoyed within 1–2 days.
Almonds score a ‘1’ on the SIGHI low histamine list—can substitute with more seeds if needed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack, Sweet treat
- Method: Bake
- Cuisine: American, British
Nutrition
- Serving Size: 1 cluster
- Calories: 64
- Sugar: 3g
- Sodium: 2mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0.004g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg