Cashew Coconut Nut Clusters from The Lean and Clean Eating Machine

Cashew Coconut Nut Clusters

Author: The Lean Clean Eating Machine

Recipe type: snack

Cuisine: american

Prep time:  10 mins

Cook time:  16 mins

Total time:  26 mins

 

A deliciously healthy way to get your coconut on

Ingredients

• 2 cups raw cashew halves
• 1 cup unsweetened coconut flakes (I used Bob’s Red Mill)
• ½ cup raw, whole almonds
• ½ cup organic puffed millet
• 2 Tbsp. organic brown rice syrup
• 2 Tbsp. raw organic honey
• 1 tsp. pure vanilla extract
• ¼ tsp pink Himalayan salt

Instructions

1. Preheat oven to 400F
2. In a small, microwave safe bowl, combine your wet ingredients, heating if necessary to soften.
3. In a large bowl, combine your dry ingredients.
4. Pour your wet ingredient mixture over the top of your dry ingredients and mix them together until evenly coated.
5. Transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down with a plastic spatula to make a single, even layer.
6. Place mixture into a preheated oven (400F), and cook for 16-20 minutes, or until the top is lightly golden. When finished, remove from the oven and let cool for 5 minutes before carefully transferring it to a wire rack to cool.
7. After about an hour, your mixture should be pretty firm, and at this point you will want to start gently breaking it into several ‘clusters’ of varying sizes.
8. Let your clusters completely cool down and harden before placing them into a Ziplock bag to store.  http://theleancleaneatingmachine.com/2014/03/07/cashew-coconut-nut-clusters/   photo from leanandcleaneathingmachine.com