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 recipe yields 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 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.

Tips & Variations

No special items needed.