Loaded Nut Clusters is a sweet & salty treat packed with almonds, cashews, coconut and chocolate. An easy, maple glazed snack, on the go!

With summer right around the corner, I’ve been thinking about snacks that are easy to transport and delicious to eat! These nut clusters fit the bill. They are perfect to take on all your summer outings and road trips. They’ll fill you up, satisfy your sweet tooth and help you avoid the overpriced, unhealthy junk at the gas station.

How To Make Nut Clusters

• In a large mixing bowl, combine slivered almonds, raw cashews, unsweetened dried coconut chips and chocolate chips (I prefer mini chocolate chips for these, but any will work).
• In a small mixing bowl, whisk together melted coconut oil, maple syrup, almond butter, salt and vanilla extract.

• Pour wet mixture over dry ingredients and combine well, using a spoon.

• Line a muffin pan with silicone muffin liners and fill each liner to the top (makes about 20 cups).

• Bake cups at 350 degrees for 15 minutes.
• Remove from oven and let cool in silicone liners, on a cooling rack.

• Once cups are completely cooled, remove from liners.
• Store in an airtight container.

For more perfectly portioned, grain & gluten free treats, try these Brownie Bites, Fudge Filled Cookie Cups and Double Chocolate Muffins.

Print

Loaded Nut Clusters {grain, gluten & dairy free}

Loaded Nut Clusters is a sweet & salty treat packed with almonds, cashews, coconut and chocolate. An easy, maple glazed snack, on the go! 

Course Snack

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 20 clusters

Ingredients

• 1 1/2 cups slivered almonds
• 1 1/2 cups raw cashews
• 1 cup dried coconut chips unsweetened
• 1/2 cup mini chocolate chips
• 1/4 cup coconut oil melted
• 1/2 cup maple syrup
• 1/2 cup almond butter
• 1/2 tsp salt
• 1 tsp pure vanilla extract

Instructions

1. In a large bowl, combine almonds, cashews, coconut chips and chocolate chips. 

   In a small bowl, whisk together coconut oil, maple syrup, almond butter, salt & vanilla. 

   Pour wet ingredients over dry ingredients and mix well. 

   Line a muffin pan with silicone muffin liners. 

   Fill liners to the top. 

   Bake at 350 degrees for 15 minutes. 

   Remove from oven and let cool in silicone liners on a cooling rack. 

   Once completely cooled, remove from liners and store in an airtight container.