Coconut cocoa seed clusters

Name: Coconut cocoa seed clusters
Total time: 40 min
Cuisine: American
Ingredients: 100g sunflower seeds; 50g pumpkin seeds; 50g desiccated coconut; 4 tbsp coconut oil, melted; 3 tbsp unsweetened cocoa powder; 3 tbsp powdered erythritol; 1 tsp vanilla extract; 0.25 tsp salt

Crunchy little chocolate clusters made from seeds and coconut. A sweet treat with no added sugar and no nuts, handy for lunchboxes.

Time40 min
LevelEasy
Costabout £0.22 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

100 gsunflower seeds
50 gpumpkin seeds
50 gdesiccated coconut
4 tbspcoconut oilmelted
3 tbspunsweetened cocoa powder
3 tbsppowdered erythritol
1 tspvanilla extract
¼ tspsalt

Method

1
Line a 12 hole muffin tin with paper cases.
2
Toast the sunflower seeds, pumpkin seeds and coconut in a dry frying pan over a medium heat for 4 minutes, stirring, until lightly golden. Tip into a bowl.
4 min
3
Whisk the melted coconut oil with the cocoa, erythritol, vanilla and salt until smooth and glossy.
4
Pour over the seeds and coconut and stir until every piece is coated.
5
Spoon into the cases, pressing down gently. Chill for 30 minutes until firm.
30 min
6
Store in the fridge for up to 1 week. Coconut oil softens fast in a warm room.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.