Crispy Pumpkin Seed and Coconut Clusters for Guilt-Free Snacking

Discover the delightful crunch of these Pumpkin Seed and Coconut Clusters, perfect for wholesome snacking.

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Prep Time 10

Cook Time 15

Cooling Time 30

Total Time 55

Servings: 4 clusters

Course: Snack

Cuisine: Gluten-Free, Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Clusters

1 cup Pumpkin Seeds (Pepitas) Can substitute with sunflower seeds for a nut-free version.
1 cup Unsweetened Coconut Flakes Shredded coconut can be an alternative but may change the overall texture.
2 tbsp Coconut Oil Olive oil works nicely if coconut isn’t your thing.
1/3 cup Maple Syrup Date syrup is a great low-histamine substitute.
1 tsp Vanilla Extract Enhances the overall flavor.
1 pinch Salt Balances the sweetness.

Optional Add-Ins

1/2 tsp Ground Cinnamon Adds a warm spice note.
2 tbsp Chia or Flax Seeds Boosts nutrition and adds texture.

Equipment

Oven
Saucepan
Mixing Bowl
Baking sheet
Parchment paper
spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a small saucepan, melt coconut oil and maple syrup over low heat for 2-3 minutes. Mix in vanilla extract and a pinch of salt.
In a large bowl, mix pumpkin seeds and coconut flakes. Pour the melted mixture over and fold gently.
Spoon mixture onto the baking sheet to form small clusters, leaving space between each.
Bake for 12-15 minutes, stirring halfway until golden brown.
Allow to cool completely on the pan before breaking into bite-sized pieces.

Nutrition

Serving: 1clusterCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 70mgPotassium: 180mgFiber: 2gSugar: 5gCalcium: 2mgIron: 10mg

Notes

Store in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks.

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