Coconut Clusters Recipes Like Innofoods

TOASTED COCONUT CLUSTERS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, pour in coconut chips, pumpkin seeds, sunflower seeds, chia seeds, and coconut sugar. Combine completely.
• Add in warmed brown rice syrup and toss to coat all ingredients.
• Pour fully combined mixture on a parchment-lined baking sheet. Press down in a layer about 1/2" thick. You may find that 2 smaller baking sheets is better than trying to get it all to fit on one sheet.
• Once mixture is pressed down firmly, bake in preheated oven for 10-12 minutes until coconut is browned and toasty. Watch carefully, as the coconut does have a tendency to cool quickly and burn while you aren't watching. Pull out of the oven and let cool completely before breaking pieces apart. Store in air-tight container for 1-2 weeks.

SUPER SEED KETO COCONUT SEED CLUSTERS

Steps:

• Preheat the oven to 350 degrees F.
• Prepare a 8 x 8, 9 x 9 or any other size rectangular or circular size pan by lining it with parchment paper
• Add the coconut, seeds and salt to a medium-size mixing bowl and stir to combine the ingredients
• Pour coconut oil over the dry ingredients and stir everything well so that the coconut oil covers all the dry ingredients.
• If using, add any extract flavourings such as vanilla or maple
• Add the sweetener to the bowl and stir to make sure that the sweetener is covering all the sides of the coconut and the seeds
• Pour the mixture into the baking dish and press down slightly.
• Bake for 8-10 minutes or until the coconut begins to brown.
• Remove from the oven and using spatula or turner, press down on the mixture
• Let cool completely
• Once cooled, place it in the fridge to cool even further before breaking it into pieces

COCONUT KETO CLUSTERS RECIPE WITH PECANS, ALMONDS AND PUMPKIN SEEDS

Steps:

• Place an oven rack on the bottom 1/3rd of the oven and preheat the oven to 350 degrees F. Line a 9×9 or 9×13 inch baking dish with aluminum foil and set it aside.
• In a large bowl, combine all the nuts and seeds and toss to combine. Melt the coconut oil in the microwave for 15-30 seconds. Once melted pour the coconut oil over the seeds making sure to stir the coconut oil to cover all the nuts and seeds. Sprinkle the salt (if using), sweetner and vanilla extract over the mixture and toss to combine.
• Spread the mixture onto the prepared baking dish and press down on the mixture. Bake in the lower 1/3rd of the preheated oven for 10-15 minutes or until the coconut just begins to brown. Remove from the oven and press the mixture down again, using a spatula (be careful as the mixture will be VERY hot).
• Allow the coconut clusters to cool completely and then place them in the fridge for an additional 1 hour or the freezer for 30 minutes before breaking into clusters.

COCONUT CLUSTERS

Steps:

• Melt chocolate in microwave or in double boiler.
• Stir in peanuts and coconut.
• Drop by spoonfuls onto wax paper lined tray.
• Refrigerate until firm.

COCONUT WHITE CHOCOLATE CLUSTERS

Steps:

• Gather all the ingredients.
• Preheat oven to 300F.
• In a medium mixing bowl, combine unsweetened shredded coconut, pumpkin seeds, almonds, Chia Seeds, and flaxseeds. Mix well and set aside.
• In a small stove top pot, add sweetener, butter and heavy cream on medium-low heat. Stir until butter is fully melted and then remove from heat.
• Pour the butter mixture from step 4) into the bowl from step 3). Mix ensuring all the seeds are evenly coated.
• On a silicone baking mat or parchment paper, spread the clusters out so they form a single layer then transfer to the oven and bake for 8 minutes.
• Once 8 minutes has passed, take out the silicone baking mat and sprinkle Low Carb Chocolate Chips on top. Place the tray back into the oven and bake for an additional 2 minutes.
• Once 2 minutes have passed, remove the tray from the oven and let it cool for 10 minutes. Once cooled enough to touch, transfer to the freezer for 5 minutes.
• After freezing, use a spatula to break clusters free. Enjoy!

COCONUT SEED CLUSTERS

Steps:

• oven to 325 F.
• all the ingredient together until well blended.
• teaspoons of coconut mixture on to baking sheet lined with parchment paper or a baking mat. Bake 13-20 minutes, until coconut is lightly browned. Remove from oven and set pan on a cooling rack for 10 minutes before removing clusters. These harden as they cool, so if they cool completely, may break when you remove them.