Magic Coconut Hemp and Pumpkin Seed Clusters (GF and Low Carb)
Try this Magic Coconut Hemp and Pumpkin Seed Clusters recipe, which is gluten-free and low-carb.
Try this Magic Coconut Hemp and Pumpkin Seed Clusters recipe, which is gluten-free and low-carb.
- Carbohydrate 3.39220625098125 g
- Cholesterol 9.1509375039243 mg
- Fat 7.45494787885844 g
- Fiber 0.875924982098077 g
- Protein 1.53368412616887 g
- Saturated Fat 3.68867500125923 g
- Serving Size 1 1 cluster (15g)
- Sodium 52.758100011027 mg
- Sugar 2.51628126888317 g
- Trans Fat 0.380194475220855 g
- Calories 83 calories
Step-by-step
- Measure all of the dry ingredients and have them ready while you prepare the caramel mixture.
- Heat the butter and sweetener in a small saucepan over medium heat.
- Cook the mixture for 5-7 minutes, passively stirring, and when it begins to bubble, add the salt and vanilla.
- Once the mixture begins to brown, remove from heat and stir in the dry ingredients.
- Portion the candy into a mini muffin tin sprayed with cooking spray or into mini cupcake liners. Only fill the tins HALF way to make 10 portions. *8 if you use the lighter recipe)
- Turn your oven to the broiler setting and let it heat up for about 5 minutes.
- Place the tray under the broiler to toast the coconut, about 3-5 minutes. WATCH because those babies will burn in the blink of an eye!
- Remove from the oven and use a spoon to press the clusters into the wells, flattening each one.
- Pop the whole tray of candy in the freezer to chill and set.
- Once solid they can be popped out with a sharp knife and stored in the refrigerator!
Working within strict carbohydrate limits often demands finding alternative ways to achieve traditional textures. This preparation relies on a cooked butter and granulated sweetener base to replicate the binding properties of refined sugar syrups without the glycemic impact. Heating the fat and sweetener together forces water to evaporate, concentrating the mixture until it undergoes the early stages of caramelization.
Precision during the heating phase determines success. Cook the butter and sweetener over medium heat for five to seven minutes until bubbling occurs, then immediately incorporate the salt and vanilla extract to halt the process and build depth. Stirring must remain passive to allow the temperature to rise evenly across the bottom of the saucepan. Once browning begins, prompt removal from the heat source prevents the sweetener from breaking down into an acrid liquid.
Combining the dry elements—coconut flakes, hemp seeds, slivered almonds, and pumpkin seeds—into the hot caramel creates a cohesive mass that portioning requires quickly before cooling sets in. Pressing the portions into a mini muffin tin half-full ensures uniform thickness. Positioning the tray under a preheated broiler for three to five minutes toasts the coconut, but visual monitoring is critical because the high oil content in coconut flakes causes rapid combustion once moisture levels drop near zero.
Post-broiler compression with a spoon locks the structural integrity into place before transferring the metal pan directly to the freezer for rapid chilling. Solidified pieces release cleanly from the wells using a sharp knife tip. Storing these portions in the refrigerator maintains their snap, as ambient kitchen heat can soften the butter binder within hours.
