Crunchy Clusters — Laure to the base

Filled with healthy fats and fiber, these nut crunch clusters will keep you satisfied and energized. Nuts and seeds are full of minerals that are required to feel at your finest.

I love adding these on top of smoothies, to yoghurt bowls, or fresh fruit. These are also great to have on their own, whenever hunger strikes!

My favorite way to have them is on top of my favorite frappé recipe - as an afternoon treat or as dessert! Maybe heat it up before - trust me, it makes it utterly delicious!

Ingredients

125g (1 cup) of mixed nuts / I love using a mixture of macadamias, cashews, brazil nuts, pistachios, pecans and walnuts.
30g (1/2cup) flaked coconut
2 tablespoons of pumpkin seeds
1/2 teaspoon of cinnamon
1/4 teaspoon of pink himalayan salt
1 tablespoon of coconut oil, heated
1 tablespoon of sweetener of choice (such as maple syrup, yacon, coconut nectar or monk fruit)

Optional: 50g (1/4 cup) of buckwheat groats

Method

Preheat the oven on 180°C. Prepare a baking tray with baking paper.

Add the nuts of choice in to a food processor and pulse so they are a bit broken down but still quite coarse. Alternatively, you can chop the nuts by hand.

Place the chopped nuts in a medium mixing bowl, along with the coconut flakes, oil, cinnamon, salt and sweetener. Mix until the liquid is evenly coated over the mixture.

Spread out evenly on the baking tray and bake it for about 30 minutes, giving it a turn every 5 minutes or until golden and crispy.
Let clusters cool and then, devour!

(Holds for about a week in an airtight container + let it cool down completely before transferring so it stays crispy!)