Paleo Chocolate Coconut Clusters
Paleo, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free, Allergy-Free, Minimal Ingredients, Easy
These Paleo chocolate coconut clusters are full of nutrient-dense coconut and seeds. Then naturally sweetened with maple syrup and topped with chocolate.
My husband is addicted to Costco’s dark chocolate coconut clusters, so as a piece of mind, I had to make him his favorite treat with Paleo-approved ingredients.
This Paleo rendition of Costco’s product is not only easy to make, but it will also save you money (and your health) by using Paleo-approved nutrient-dense ingredients already found in your pantry.
Before you get started! The ingredients won’t wholly stick together when placing them onto the prepared baking sheet (that is okay)! Once the clusters bake, the maple syrup will bond them together, and then the melted chocolate will add an additional bonding element once cooled.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your chocolate coconut clusters turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Chocolate Coconut Clusters
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper, set aside.
2. In a large bowl, combine coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, maple syrup, and sea salt.
3. Using 2 spoons, drop into clusters onto the prepared baking sheet and gentle squeeze ingredients together.
Tip: The ingredients won’t wholly stick together (that is okay)! – once the clusters bake, the maple syrup will bond them together, and then the melted chocolate will add an additional bonding element once cooled.
4. Bake in the preheated oven for 8 to 10 minutes or until the coconut flakes turn golden brown. Remove the baking sheet from the oven and allow clusters to cool completely.
5. While your clusters are baking, start melting the chocolate over low heat in a small saucepan, stir frequency to avoid burning.
6. Using a spoon, drizzle, or pour melted chocolate over each cluster. Place the baking sheet into the refrigerator and chill for 20 to 30 minutes until chocolate has hardened.
7. Carefully remove chocolate clusters with a spatula and enjoy!
How to Store Paleo Chocolate Coconut Clusters
Since these clusters do not contain preservatives, they should be stored in the refrigerator or freezer. Leftover clusters will last up to 5 days in an airtight container in the fridge or up to 3 months in the freezer.
Essential Equipment for Making Paleo Chocolate Coconut Clusters
Large Mixing Bowl – Every home cook, whether your a beginner or expert, should have an assortment of small to large bowls to execute all your recipes!
Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper or a silicone mat)!
More Paleo Chocolate Desserts
Chocolate Covered Strawberries – Fresh strawberries dipped into a Paleo chocolate. Mmmmmm.
Chocolate Sea Salt & Almond Bars – The best combination of sweet and salty that can be found right in every bite.
Triple Chocolate Paleo Cookies – Take your chocolate craving to a whole new level by tripling the chocolate!
Basic Staples For Making Paleo Chocolate Coconut Clusters
Coconut Flakes – For this recipe, make sure to use medium or large coconut flakes for the best results.
Pumpkin Seeds, Sunflower Seeds, Chia Seeds – These seeds provide additional nutritional value and crunch to each bite. Depending, if you purchase ‘salted’ or ‘unsalted’ seeds will determine how much additional sea salt you’ll want to put into your coconut clusters.
Maple Syrup – Sourcing local pure maple syrup from your area is recommended.
Paleo Chocolate – You can use my homemade Paleo chocolate recipe featured in my Paleo Chocolate Covered Strawberries post or melt your favorite Paleo chocolate bar (mine are Hu bars).
Shop Amazon For All Your Paleo Essentials And Staples
Paleo Chocolate Coconut Clusters
Equipment
- Large Bowl
- Baking Sheet
Ingredients
- 1 cup unsweetened coconut flakes or chips
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tablespoons chia seeds
- 1/4 cup pure maple syrup
- sea salt, to taste
- 4 oz Paleo chocolate, melted
Instructions
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper, set aside.
- In a large bowl, combine coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, maple syrup, and sea salt.
- Using 2 spoons, drop into clusters onto the prepared baking sheet and gentle squeeze ingredients together.
- Bake in the preheated oven for 8 to 10 minutes or until the coconut flakes turn golden brown. Remove the baking sheet from the oven and allow clusters to cool completely.
- While your clusters are baking, start melting the chocolate over low heat in a small saucepan, stir frequency to avoid burning.
- Using a spoon, drizzle, or pour melted chocolate over each cluster. Place the baking sheet into the refrigerator and chill for 20 to 30 minutes until chocolate has hardened. Carefully remove chocolate clusters with a spatula and enjoy!
Nutrition
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.
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