Raw Vegan Chocolate Coconut Clusters

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. 

Add the coconut flakes into the bowl.

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.

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!!!

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

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.

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

 

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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.

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