I found these delicious coconut snacks at the grocery store a few weeks ago, and despite being super tasty, they were pretty expensive for not a large amount.
I figured with all the kitchen time I have at the moment, I’d try my hand at a little recreation of them. I’m happy to say they’re VERY good.
I swapped a couple ingredients and added some dried cherries – but you can adapt with what you have in your pantry. I think slivered almonds would be great here, or any nut really. Dried cranberries or apricots would also be delicious. I hope you give these a try!
Preheat the oven to 325 F.
In a medium sized bowl, mix together the chia seeds, water, and maple syrup. Let thicken for about 5 minutes.
In a larger bowl mix together the coconut chips, pumpkin seeds, and flax seeds.
Pour the chia seeds over the coconut chips and seeds. Mix together until everything is evenly coated.
Prep a baking sheet with nonstick spray (or parchment paper).
Pour the mix onto your baking sheet and spread into an even layer.
Bake for 15-17 minutes, mixing once halfway through cooking. The coconut should be nicely browned.
Remove from the oven and sprinkle with sea salt and your dried cherries or cranberries (optional) evenly on top. Let cool for about 10 minutes.
Break into clusters and enjoy with yogurt, ice cream, or as a snack!
Makes: 3 cups (12 servings)
Prep: 10 minutes, Cook: 20 minutes, Total: 30 minutes
- 2 tablespoons chia seeds
- 2 tablespoons water
- 1/4 cup maple syrup
- 2 cups unsweetened coconut chips
- 3/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/2 teaspoon flaky sea salt
- 1/2 cup dried cherries or cranberries (optional)
Preheat the oven to 325 F.
In a medium sized bowl, mix together the chia seeds, water, and maple syrup. Let thicken for about 5 minutes.
In a larger bowl mix together the coconut chips, pumpkin seeds, and flax seeds.
Pour the chia seeds over the coconut chips and seeds. Mix together until everything is evenly coated.
Prep a baking sheet with nonstick spray (or parchment paper).
Pour the mix onto your baking sheet and spread into an even layer.
Bake for 15-17 minutes, mixing once halfway through cooking. The coconut should be nicely browned.
Remove from the oven and sprinkle with sea salt and dried cherries or cranberries (optional) evenly on top. Let cool for about 10 minutes.
Break into clusters and enjoy with yogurt, ice cream, or just as a snack!
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