Can I use sweetened coconut instead?

You can, but I prefer unsweetened because it lets the maple syrup shine. Sweetened coconut makes the clusters too sugary for my taste. If that's all you have, just reduce the maple syrup a tad.

How long do these coconut clusters last?

They stay crispy in an airtight container for about a week - if they last that long in your house. Mine disappear within days. For longer storage, you can freeze them for up to a month.

Can I make them nut-free?

You bet, The recipe already is - just stick with sunflower and pumpkin seeds. If you want more variety, try adding sesame seeds or hemp hearts instead of nuts.

Why did my clusters fall apart?

Most likely they needed more baking time or weren't pressed together firmly enough. Next time, bake until deeply golden and really pack those mounds before baking. They'll hold together beautifully. If you struggle with things falling apart, check out this guide on why seed crackers fall apart for general binding tips.

Irresistible Toasted Coconut & Seed Clusters in 15 Minutes

Name: Irresistible Toasted Coconut & Seed Clusters in 15 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsweetened shredded coconut; 1/4 cup sunflower seeds; 1/4 cup pumpkin seeds; 2 tbsp chia seeds; 2 tbsp maple syrup; 1 tbsp coconut oil, melted; 1/4 tsp sea salt

Irresistible Toasted Coconut & Seed Clusters in 15 Minutes

Print Recipe

Crunchy toasted coconut and seed clusters make a perfect paleo-friendly snack. They are easy to prepare and packed with nutrients.

Author: Nour Pullen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 clusters
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 cup unsweetened shredded coconut
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tbsp chia seeds
2 tbsp maple syrup
1 tbsp coconut oil, melted
1/4 tsp sea salt

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Instructions

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a bowl, mix shredded coconut, sunflower seeds, pumpkin seeds, and chia seeds.
Add maple syrup, melted coconut oil, and sea salt. Stir until well combined.
Scoop small mounds onto the baking sheet and flatten slightly.
Bake for 12-15 minutes until golden brown.
Let cool completely before serving.

Notes

Store in an airtight container for up to a week.
For extra flavor, add cinnamon or vanilla extract.

Find it online: https://crispzy.com/toasted-coconut-seed-clusters-recipe/