Cocoa Oatmeal & Coconut Clusters -Allergen Free

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"As I was looking for a recipe for a dessert I could bring to a gathering where there where a lot of people attending with food allergies, I noticed this was not an easy task!! So I decided to look for one I could modify and I found one here by luvcookn, #recipe25044 I made a batch as per her recipe ingredients and directions then made a batch with allergy free ingredients/substitutes and it turned out great!!! So here it is my allergen free remake of luvcookn's yummy recipe. Oh and by the way both are delicious!!!"

Original is 36 servings


  • Serving Size: 1 (20.8 g)
  • Calories 67.1
  • Total Fat - 1.3 g
  • Saturated Fat - 1 g
  • Cholesterol - 0.4 mg
  • Sodium - 19.8 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 11.6 g
  • Protein - 0.6 g
  • Calcium - 5.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Stir together the coconut palm sugar, cocoa powder, coconut oil and coconut milk in a large pot and cook over medium heat until the mixture starts to bubble; remove from heat and stir in pure vanilla extract.

Step 2

Stir in the oats and coconut making sure everything is coated with the cocoa/sugar mixture.

Step 3

Drop by spoonful on top of a wax paper lined baking sheet; place in refrigerator to harden.

Step 4

Store in an air tight container.


No special items needed.

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