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Pecan, Pepita and Coconut Clusters
Perfect as a midday treat or indulgence on-the-go, these crunchy clusters are one of our favorite snacks for satisfying our sweet cravings.
Be sure to make them on a day with low humidity and store in an airtight container to ensure they crisp up.
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How to Make It
Note: Humidity will be to the detriment of these. Keep them in an airtight container for a few days. If made on a humid or rainy day, they will not crisp up at all but will remain gooey and soft.
Ingredients
- 2 1/4 cup roasted, salted pepitas
- 1 ¼ cup pecans, toasted and coarsely chopped
- ¼ cup finely shredded, unsweetened coconut, toasted
- ¼ cup coconut chips, toasted
- 1/4 cup honey
- 1/4 cup maple syrup
- 2 tbsp sesame seeds, toasted
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- Maldon sea salt or flaked sea salt (optional)
- 2 cups 70% dark chocolate, chopped
- 2 tbsp coconut oil
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Combine pepitas, pecans, coconut, honey, maple syrup, sesame seeds, vanilla and kosher salt in a medium bowl. Scrape onto prepared baking sheet. Bake for 20 minutes, stirring halfway through.
- Remove from oven. Working quickly, use two spoons to clump nut-mixture into tablespoon-sized clusters. Return to oven. Bake for another 10 minutes.
- Sprinkle with maldon salt, if desired. Transfer clusters to a wire rack to cool completely.
- Meanwhile, bring an inch of water to a boil in a medium pot. Combine chocolate and oil in a medium bowl. Set bowl over boiling water, being careful not to let the bottom of the bowl come into contact with the water. Reduce heat to medium-low. Stir chocolate constantly until melted. Remove from heat.
- Drizzle chocolate-mixture over cooled clusters. Alternatively, dip the bottoms of the clusters into the chocolate and place on a baking sheet lined with parchment.
- Chill clusters in fridge until chocolate has hardened, 5 to 10 minutes.
How to Store It
Store clusters in an airtight container separated by layers of parchment.
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