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+ servings

Chocolate Coconut and Seed Clusters

Course Dessert
Cuisine Dairy-Free, Gluten-Free, Vegetarian
Servings 8 people

Ingredients
  

  • 1/2 cup unsweetened coconut shreds
  • 2 tbsp melted coconut oil
  • 1 tbsp sunflower seed butter Can substitute with creamy almond butter if no allergies
  • 1/2 tsp Vanilla Extract
  • 2 oz dark chocolate 70%+ cacoa
  • 1/4 tsp Pink Himalayan salt

Instructions
 

  • Combine the coconut shreds, coconut oil, sunflower seed butter, and vanilla extract together and mix well.
  • Make teaspoon clusters and place them on a cookie sheet lined with wax paper. Place them in the freezer for 10 minutes.
  • While they are in the freezer, melt the chocolate either in a double boiler or in the microwave, stopping every 30 seconds to mix the melting chocolate. Once melted, dip the clusters in the chocolate, and place back onto the wax paper.
  • Refrigerate for 10 more minutes and serve or keep refrigerated for up to 2 weeks.
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