April 20th, 2024
Recipes
Peanut Coconut Clusters
Valentina P
- 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
Shopping List
- 66666667/100000000 cup unsweetened shredded coconut
- 1/2 cup rice crisp cereal (we like this one)
- 1/4 cup peanuts (Note 1)
- 2 tablespoons honey
- 1 tablespoon coconut sugar
- 1/8 teaspoon salt
Instructions
- Step 1: Preheat the oven to 325°F. Prepare a mini-muffin tin with liners or use a silicon pan.
- Step 2: Roughly chop the peanuts and coconut into smaller pieces using a food processor or knife. Reference images above.
- 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.
- 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.
- Serve: Refrigerate to harden and enjoy.
Recipe Notes
Note 1: Can't eat peanuts? This recipe works very well with roasted cashews too.
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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
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
- Step 1: Preheat the oven to 325°F. Prepare a mini-muffin tin with liners or use a silicon pan.
- Step 2: Roughly chop the peanuts and coconut into smaller pieces using a food processor or knife. Reference images above.
- 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.
- 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.
- 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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What you should eat next
Peanut Coconut Clusters
PT25M 66666667/100000000 cup unsweetened shredded coconut 1/2 cup rice crisp cereal (we like this one) 1/4 cup peanuts (Note 1) 2 tablespoons honey 1 tablespoon coconut sugar 1/8 teaspoon salt Gluten Free Vegan 9 Servings
Ingredients:
