Well send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.

Please enter a valid email address.

Please check your inbox for updates.

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.

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.

Difficulty: Moderate

Overall Time: 1 hr

Prep Time: 30 min

Cook Time: 30 min

Serves: 16-20 clusters depending on size

  • 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
  1. Preheat oven to 350°F. Line a baking sheet with parchment.
  2. 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.
  3. Remove from oven. Working quickly, use two spoons to clump nut-mixture into tablespoon-sized clusters. Return to oven. Bake for another 10 minutes.
  4. Sprinkle with maldon salt, if desired. Transfer clusters to a wire rack to cool completely.
  5. 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.
  6. 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.
  7. 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.

Pepita and Coconut Clusters by Casa de Suna
Pepita and Coconut Clusters by Casa de Suna

Tell Us Your Thoughts