Description
Chocolate-Dipped Coconut Energy Clusters
Crunchy • Chewy • Wholesome • Grab-and-Go
Prep Time: 15 minutes
Cook Time: 8–10 minutes (toasting) + chilling
Total Time: 35 minutes
Ingredients
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1 cup rolled oats (old-fashioned)
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1 cup unsweetened coconut flakes
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½ cup almond butter (or peanut butter / sunflower seed butter for nut-free)
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2 tbsp honey or maple syrup
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½ tsp vanilla extract
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Pinch of sea salt
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½ cup dark chocolate chips (or chopped dark chocolate)
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Optional: chia seeds, hemp hearts, chopped nuts (1–2 tbsp)
Instructions
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Toast Oats & Coconut
Preheat oven to 325°F (160°C). Spread oats and coconut on a baking sheet and toast 8–10 min until golden, shaking halfway. Cool slightly. -
Mix “Dough”
In a bowl, combine almond butter, honey, vanilla, and salt. Stir in the warm oats and coconut until evenly coated. Add optional mix-ins if using. -
Form Clusters
Line a baking sheet with parchment. Scoop tablespoons of mixture, compacting into clusters. Freeze 20 minutes to firm. -
Chocolate Dip
Melt dark chocolate in microwave (20-sec bursts) or double boiler. Dip cluster bottoms into chocolate, let excess drip off, return to parchment. Optional: drizzle remaining chocolate on top. -
Set Chocolate
Chill in refrigerator 10–15 minutes until chocolate is firm.
Notes
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Cranberry Almond Joy: Swap almond butter for peanut butter; add 2 tbsp dried cranberries + 2 tbsp chopped almonds.
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Tropical Escape: Add 2 tbsp dried mango + 1 tbsp macadamia nuts; dip in white chocolate.
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Double Chocolate Mint: Add 1 tbsp cocoa powder + peppermint extract; dip in dark chocolate.
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Sunflower Seed Crunch (Nut-Free): Use sunflower seed butter + 2 tbsp toasted sunflower seeds.
Nutrition
- Calories: 150 cal Per Serving
- Fat: 10 g
- Carbohydrates: 11 g
- Protein: 4 g