With just three ingredients plus a pinch of salt, these crunchy, nut-free Cocoa Crunch Clusters from Practically Raw Desserts by Amber Shea Crawley can be put together in a jiffy. The key is to use a 3:2:1 ratio of raisins:coconut:cacao nibs. Dried cherries, golden raisins, or 1 1/4 cups pitted dates can be substituted for raisins. These sweet little snacks are prefect for an mid-morning treat, an afternoon pick-me-up, or a light RAWgust dessert.
Cocoa Crunch Clusters
- 1 1/2 cups raisins
- 1 cup unsweetened shredded or flaked coconut
- 1/2 cup cacao nibs
- Big pinch of sea salt
- Combine all ingredients in a food processor and pulse until the mixture is sticky and well-combined. Roll into balls of any size and refrigerate until firm.
- Store in an airtight container at room temperature for up to a week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. If frozen, bring them to room temperature before serving.
Yield: about 20 small or 12 large clusters
From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.