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Raw Vegan Chocolate Coconut Clusters

January 18, 2017 By admin Leave a Comment

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raw vegan chocolate coconut clusters dehydrator or oven
These raw vegan chocolate coconut clusters are super addictive. They are chocolatey, sweet, and crunchy and they kind of taste like a Mounds bar. “Sometimes you feel like a nut.  .  .” Super easy to make with no-tempering required chocolate sauce. Just mix the ingredients and dry in the dehydrator. If you don’t have a dehydrator, not to worry. You can use the oven instead, though it’ll no longer be raw, it will still be vegan and gluten-free. These babies are loaded with anti-oxidants from the raw cacao powder. You can have some crunchy chocolate sweets that are still good for you! Too good to be true? Follow me, as we take a magical journey through the Gum Drop Forest to a river of chocolate dreams and.  .  .  I’m totally kidding! Let’s get started!

Now, let’s make these tasty treats. Add some maple syrup into a bowl and whisk in small amounts of raw cacao powder, a little at a time. Once it is well incorporated, add in some water and whisk well until it becomes a watery but smooth chocolate sauce. 

raw vegan chocolate coconut clusters
Add the coconut flakes into the bowl.

raw vegan chocolate coconut clusters
Gently fold it in until all the coconut flakes are evenly coated with the chocolate sauce. Allow it to sit for a couple minutes to let the sauce absorb.

raw vegan chocolate coconut clusters
If you are using a dehydrator, 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. YU-U-UM-MY!!!

raw vegan chocolate coconut clusters
Stick the tray into the dehydrator and dry at 115℉ (46℃) for about 18 hours, until completely crisp and dry.

raw vegan chocolate coconut clusters
If you are using an oven, preheat the oven at 250
℉ (120℃). 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. Once they’re dry, take them out and let them cool. They will harden as they cool off.

raw vegan chocolate coconut clusters
Store in an air-tight container and enjoy them as a crunchy chocolate snack, or as a topping on banana ice cream, chia pudding, chocolate avocado pudding, or whatever you please. The clusters keep for a long time, but trust me, they won’t be around that long. Enjoy!

raw vegan chocolate coconut clusters

Raw Vegan Chocolate Coconut Clusters
 
Print
Prep time
10 mins
Cook time
18 hours
Total time
18 hours 10 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 4-6
Ingredients
  • 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
Instructions
  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.
Notes
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.
3.4.3177

Filed Under: Dehydrator, Recipes, Snacks, Toppings

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

ーーーーーーーーーーーーーーーーー
Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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