Cocoa Crunch ClustersWith 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

Ingredients:                                                                                      

  • 1 1/2 cups raisins
  • 1 cup unsweetened shredded or flaked coconut
  • 1/2 cup cacao nibs
  • Big pinch of sea salt

Preparation:

  1. 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.
  2. 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

 

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From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

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