Peanut Coconut Clusters - Bravabod
Recipes

Peanut Coconut Clusters

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 25"

These crispy-crunchy mini peanut and coconut clusters are made with only 5 simple ingredients and make for a tasty treat. Perfect for lunchboxes or as an on-the-go snack made with natural ingredients.

How To MakeDiet Type: Classic

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Shopping List
  • 66666667/100000000 cup unsweetened shredded coconut
  • 1/2 cup puffed rice cereal
  • 1/4 cup peanuts (Note 1)
  • 2 tablespoons honey
  • 1 tablespoon coconut sugar
  • 1/8 teaspoon salt

Instructions
  1. Step 1: Preheat the oven to 325°F. Prepare a mini-muffin tin with liners or use a silicon pan.
  2. Step 2: Roughly chop the peanuts and coconut into smaller pieces using a food processor or knife. Reference images above.
  3. Step 3: Combine all of the ingredients in a small bowl until well combined: the chopped coconut, peanuts, rice cereal, honey, sugar, and salt. Transfer the mixture into mini muffin tins, about 1 tablespoon's worth in each cavity. Press each one down firmly with the back of a spoon until compact.
  4. Step 4: Bake for 15 minutes, or golden brown. Cool the pan on a wire rack for at least 30 minutes before removing from the pan.
  5. Serve: Refrigerate to harden and enjoy.

Recipe Notes

Note 1: Can't eat peanuts? This recipe works very well with roasted cashews too.

Nutrition

These crispy-crunchy mini peanut and coconut clusters are made with only 5 simple ingredients and make for a tasty treat. Perfect for lunchboxes or as an on-the-go snack made with natural ingredients.

How To MakeDiet Type: Plant-based

liked this

Freeze For 4 months

Best by 1 week


Shopping List
  • 66666667/100000000 cup unsweetened shredded coconut
  • 1/2 cup puffed rice cereal
  • 1/4 cup peanuts (Note 1)
  • 2 tablespoons maple syrup or brown rice syrup
  • 1 tablespoon coconut sugar
  • 1/8 teaspoon salt

Instructions
  1. Step 1: Preheat the oven to 325°F. Prepare a mini-muffin tin with liners or use a silicon pan.
  2. Step 2: Roughly chop the peanuts and coconut into smaller pieces using a food processor or knife. Reference images above.
  3. Step 3: Combine all of the ingredients in a small bowl until well combined: the chopped coconut, peanuts, rice cereal, syrup, sugar, and salt. Transfer the mixture into mini muffin tins, about 1 tablespoon's worth in each cavity. Press each one down firmly with the back of a spoon until compact.
  4. Step 4: Bake for 15 minutes, or golden brown. Cool the pan on a wire rack for at least 30 minutes before removing from the pan.
  5. Serve: Refrigerate to harden and enjoy.

Recipe Notes

Note 1: Can't eat peanuts? This recipe works very well with roasted cashews too.

Nutrition

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Peanut Coconut Clusters

PT25M 66666667/100000000 cup unsweetened shredded coconut 1/2 cup puffed rice cereal 1/4 cup peanuts (Note 1) 2 tablespoons honey 1 tablespoon coconut sugar 1/8 teaspoon salt Gluten Free Vegan 9 Servings Ingredients:

9 Servings

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Takes 1 min