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Raw Vegan Paleo Goo Goo Clusters

  • Recipe Submitted by on

Category: Kids, Dinner Party, Gifts, Holiday, Desserts

 Ingredients List

  • 1 cupcake muffin pan
  • 12 paper baking cup liners
  • food processor
  • spatula
  • small kitchen bowls
  • pot, double boiler for melting chocolate
  • ~~~~~~~~~Chocolate Coating~~~~~~~~~~~
  • 1/2 cup raw cacao butter* (or coconut oil)
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1/4 cup maple syrup (or coconut nectar, etc)
  • ~~~~~~~~~Coconut “Marshmallow” Layer~~~~~~~~~~~~
  • 1 cup dried coconut
  • 1/4 cup maple syrup
  • 2 Tablespoons melted coconut oil
  • 1/2 teaspoon vanilla
  • pinch pink Himalayan sea salt
  • ~~~~~~~~~Caramel Gooey Layer~~~~~~~~~~~~~~~
  • 6 medjool dates (pits removed)
  • 3 Tablespoons maple syrup
  • 3 Tablespoons melted coconut oil
  • 1 teaspoon vanilla
  • pinch pink Himalayan sea salt
  • ~~~~~~Nut Layer~~~~~~~~~~~~~
  • 1/2 cup rough chopped raw walnuts

 Directions

Step 1: Line a muffin pan with 12 paper baking cups. Gently melt cacao butter over a double boiler or in a food dehydrator. Stir in cacao powder and maple syrup. Once melted use a Tablespoon to pour 3/4 to 1 Tablespoon melted chocolate into the bottom of each paper muffin cup. Put in the freezer to firm up while you make the other layers. Save the remaining chocolate for coating the candies at the end!

Step 2: Blend 1 cup dried coconut in your food processor for a one to two minutes until it is finely broken down. Add in maple syrup, coconut oil, vanilla, and sea salt, and blend for another minute or two. Form little balls of the coconut mixture with your hands and mash down onto the chocolate layer in the muffin cups.

Step 3: Blend all ingredients for up to 2 minutes until you have a sticky caramel. Spoon on a little bit of the caramel over the coconut layer, then add the nuts below.

Step 4: Push your chopped nuts or seeds into the caramel layer, then spoon over the remaining melted chocolate from above! If you don”™t want the candy “cup” look, with the ridges on the sides, then you can remove the candies from the muffin cups just before covering with chocolate and set on a flat piece of parchment paper to firm up. Put into the freezer for 20 minutes or so. Enjoy!!

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