Raw Vegan Chocolate Coconut Clusters
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4-6
  • 2 cups coconut flakes
  • 2 Tablespoons raw cacao powder
  • 2 Tablespoons maple syrup
  • 3 Tablespoons water
  • A pinch salt
  • If you want to make it into a salted chocolate version:
  • A sprinkle of flaked sea salt
  1. Add the maple syrup into a bowl and whisk in small amounts of the raw cacao powder, a little at a time.
  2. Once it is well incorporated, add some water and whisk well until it becomes a watery but smooth chocolate sauce.
  3. Add the coconut flakes into the bow and gently fold them in until all the flakes are evenly coated with the chocolate sauce. Allow it to sit for a couple minutes to let the sauce absorb.
Using a dehydrator:
  1. Line the tray wth a mesh sheet, then a silicone sheet. Thinly spread out the chocolate coated coconut flakes. If you like, you can sprinkle some flaked sea salt to make it into a salted chocolate version.
  2. Place the tray into the dehydrator and dry at 115℉ (46℃) for about 18 hours, until completely crisp and dry.
Using an oven:
  1. Preheat the oven at 250℉ (120℃).
  2. Spread the chocolate coated coconut flakes thinly on a baking sheet, and bake for 1 hour to 1 hour and 15 minutes, stirring every 15 minutes to avoid burning.
  3. Once they are dry, take them out and let them cool. They will harden as they cool off.
Store in an air-tight container. Keep for 1 month in room temperature.

If the clusters get stale while in storage, pop them back in the dehydrator at 115℉ (46℃) for a few hours until they regain their crispness.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-chocolate-coconut-clusters/