Paleo Almond Clusters
During my brief interim between going off sugar, I made these little treats hoping to recreate something crunchy – close to a cookie but without flours or too much sugar. I was kind of aiming for a nut cluster but as I added the ingredients together, it came out tasting like granola bar meets oatmeal raisin cookie (without the oatmeal or granola!).
I brought these to one of my CrossFit classes last Friday and they went over very well although in the heat of my car and the gym, they did melt a bit and fall apart. The taste was still awesome, like a bag of crunchy granola but they were no longer cookie-like. Lesson? Keep them in a cool place if you want them to stay clusterific (yes, that is so a word). Also, and I say this a lot but you MUST use the parchment for these and let them cool completely before trying to remove. Just trust me, mmmmmkay?
Recipe: Paleo Almond Clusters
Ingredients
- 2 c. sliced almonds
- 1/4 c. unsweetened shredded cococnut
- 2 egg whites, beaten till frothy
- 1/2 tsp. cinnamon
- 2 tsp. cocoa powder
- 2-3 tbsp. honey
- 1/8 c. raisins
- 1/8 c. dark chocolate chops
Instructions
- Beat the egg whites in a metal bowl until frothy.
- Mix all dry ingredients together in a bowl.
- Stir in honey and mix well.
- Lastly, add beaten egg white and mix gently.
- Do not mix too much; it will break down the protein bonds in the egg white.
- Using a couple of spoons, spoon a small amount of the mixture onto parchment paper.
- Bake at 325 for 15-20 minutes or until golden brown around edges and firm. Based on the size of your clusters and your particular oven, baking times my vary with these; keep an eye on them.
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These look amazing and I want them in my belly immediately.
I don’t use honey anymore – do you think it would work with Agave?
These would certainly satisfy my cravings for something sweet with some crunchy and yet stave off hunger at the same time. I love the crunch of sliced almonds.
You’ve got my number with these! I’d give almost anything to have one in front of me right now! … well, briefly in front of me. ;-)
Shirley
Sounds great! I like that you used egg white as part of the binder instead of relying on gobs of honey or oil, like some other similar recipes.
I can’t even being to tell you how much I love this recipe, AndreAnna, and I haven’t even made it yet! Will be picking up some sliced almonds and chocolate chips tomorrow–thank you! :-)
Shirley
Made these and they turned out awesome! I decided not to include the raisins and used 90% cocoa dark chocolate – absolutely delicious!
Also to keep them stuck together, when I put them on the pan before baking I used my hands to squeeze them into cluster shapes so they would stick – they actually held their cluster shapes quite nicely the following day!