Okay – this recipe is one for the books! Not only is it so simple to make (yay for no bake!), it also happens to be gluten free, dairy free, and loaded with fibre from all the oats!
I personally loveeee having one of these little clusters with a cup of tea in the afternoon, or as a post dinner dessert 🙂
If you love chocolate and peanut butter – you’re going to love these melt in your mouth PB Cocoa Clusters!
Find the recipe below!
– 2 cups whole rolled oats
– 1/2 cup flaked coconut (unsweetened)
– 1/4 cup coconut oil
– 1/2 cup smooth peanut butter
– 1/3 cup liquid raw honey
– 1/3 cup raw cane sugar (or coconut sugar)* See Note
– 1/4 cup cacao powder (or cocoa powder)
– A pinch of sea salt
*NOTE: I make these for Luke (my sugar loving bf), who just so happens to love sweet things – so I often compromise by adding a touch extra sugar than how I would typically make them! That being said, you could certainly try omitting the cane sugar if you wanted a less sweet option, although I haven’t recipe tested for texture/ test myself! And in all honesty, I find them the perfect sweet treat as is – without spiking blood sugars!
– On low heat, in a small pan on the stove top, combine the coconut oil and peanut butter
– Stir consistently until just melted
– Add the honey and cane sugar and continue to stir, for 2-3 minutes (until everything is a homogenous texture). Be sure not to burn! Once everything is nicely melted, remove from heat.
– Add the cacao to the stove top mixture (that’s now removed from the heat), and mix until it’s well dispersed, throughout – do your best to stir away any clumps
– In a large bowl, add the oats, coconut, and pinch of sea salt
– Pour the stove top mixture into the large bowl with the oats, and mix thoroughly throughout
– Make “cluster” shapes out of the mixture and then place on a cookie tray (it’s helpful to do so with a spoon)
– Place cookie tray in the freezer and allow to set for 1-2 hours (if you can wait that long 😉 just do your best hehe)
– These clusters are best stored in the fridge for up to 5 days, or the freezer for any longer