Seed and Nut Clusters

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www.theconsciousplantkitchen.com

These Seed and Nut Clusters and healthy snacks packed with protein and healthy fat, and with a crunchy texture to fix your nut cravings with a sweet touch.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/seed-and-nut-clusters/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: clusters

Calories: 117.8kcal

Author: Carine Claudepierre

Ingredients

¼ cup Sesame Seeds (note 1)
¼ cup Sunflower Seeds (note 1)
¼ cup Almonds (note 2)
¼ cup Pistachios (note 2)
3 tablespoons Maple Syrup (note 3)
1 teaspoon Vanilla Extract

Chocolate Shell

½ cup Chocolate Chips (note 4)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C).
Spray cooking oil in a 12-hole silicone pan. If you don't have a silicon pan, use muffin silicone cases, but don't make them in muffin paper cases. They stick to the paper even if you oil it.
Before you start, remember that the success of the recipe is in the size of each nut and seed. It means that if you swap any of them for a larger option, you must roughly chop the nuts or seeds before the next step.
In a mixing bowl, add all the ingredients. Stir with a spoon to coat all the nuts and seeds with the liquid ingredients.
Divide the previous batter evenly into the 12-hole silicone pan. Make sure you fill each muffin hole with any of the remaining maple syrup from the mixing bowl. This is your binder; it needs to be used.
Use the back of a teaspoon to press the mixture - this will prevent the clusters from falling apart or being fragile.
Bake the cluster for 15 minutes at 350°F (180°C).
Let them cool down at room temperature in the pan for 1 hour. Do not touch them as they will harden as they cool down.
Melt chocolate in a microwave-safe glass bowl in 30-second bursts. When the chocolate is fully melted, drizzle it on top of each cluster to add a thin chocolate layer.
Pop the muffin pan in the freezer for 10 minutes or until the chocolate shell is hard.
To release the clusters, gently push them out of the silicone pan.

Notes

Note 1: You must use some small seeds in the clusters so they fill the gaps and make the cluster hold together. They hold their shape nicely. Other options are hemp seeds (high-protein), pumpkin seeds, or black sesame seeds.

Note 2: Or roughly chopped bigger nuts like walnuts, pecans, or cashews.

Note 3: Or agave syrup. You can't use sugar-free syrup in this recipe. The clusters won't hold their shape.

Note 4: I am using 72% dark chocolate, but any chocolate works. You can also skip the chocolate layer. They hold their shape without chocolate on top.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in an airtight container for up to 1 week at room temperature. They get a bit sticky with time, that's normal.

Nutrition