Almond Coconut Rum Clusters Food

NO BAKE COCONUT CLUSTERS

Steps:

• Melt the baking chocolate and coconut oil together in a small sauce pan over low heat, whilst stirring.
• When the chocolate is melted, add the sugar and vanilla and stir until mixed in.
• ​Remove from the heat and mix in the almonds and coconut flakes.​
• ​Scoop the mixture into bite sized clusters and drop them onto parchment paper.
• ​Let the clusters harden in the fridge for about 30 minutes.

ALMOND COCONUT RUM CLUSTERS

Steps:

• In a 400 degree F oven toast your coconut for 4 minutes and then your almonds for 6 minutes, combine.
• Line a 9X9 baking tray with parchment. In a bowl whisk condensed milk, rum, melted butter, vanilla and salt. Once mixed add coconut and almonds until totally coated. Press into the prepared tray, cover, and chill until set. (About an hour and a half.).
• Once set, remove from tray to cutting board and cut into desired shapes. Melt white chocolate and tint to your desired shade using your gel food coloring. Gently dip each piece and place on parchment until set. Allowing to cool completely before embellishing with melted white chocolate in a parchment piping bag.

COCONUT ALMOND CLUSTER GRANOLA

Steps:

• Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
• In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
• In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
• Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
• Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.

AFRICAN COCONUT CLUSTERS

Steps:

• Simmer milk, coco, sugar and margarine for 5 minutes and remove from stove.
• Do not cook longer than 5 minutes!
• Add the oats, vanilla and coconut and stir.
• Take teaspoon-fulls out and place them on wax paper to cool down.