Spiced Cashew and Coconut Clusters

Ingredients

• 80g cashews
• 40g shredded coconut
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• Pinch of sea salt

Preparation

1. 1

   Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.

2. 2

   In a mixing bowl, combine the cashews and shredded coconut.

3. 3

   Add the maple syrup, cinnamon, cardamom, and a pinch of sea salt.

4. 4

   Mix thoroughly until the cashews and coconut are evenly coated with the syrup and spices.

5. 5

   Spread the mixture evenly onto the prepared baking sheet in a thin layer, slightly clustering some parts together.

6. 6

   Place the baking sheet in the oven and bake for about 10–12 minutes, or until the mixture turns lightly golden.

7. 7

   Halfway through baking, gently stir or flip sections to ensure even toasting without burning.

8. 8

   Remove from the oven and let it cool completely on the tray—this helps the clusters firm up.

9. 9

   Once cooled, break the mixture into small clusters or chunks.

10. 10

    Serve immediately or store in an airtight container for later snacking.