Our kids started school yesterday, and I am still trying to figure some healthy snack alternatives. Since they both like granola, I’ve been looking for an easy no-bake recipe. I found this one in the Paleo Magazine. Try the recipe “as is” then adjust to your own tastes. Of course, I added chocolate! Sometimes I add more cinnamon and less cardamon. If your child does not have any nut allergies, this savory and filling snack is good anytime of the day. Enjoy!
Almond Chai Breakfast Clusters
Makes 12 clusters (or 24 mini clusters)
1 cup raw almonds
1 cup raw sunflower seeds
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cardamom
½ tsp. kosher salt
1 cup unsweetened shredded coconut
½ cup raisins, dried currants, or dried cranberries (I used 1/3 cup of dried cranberries and 1/3 cup of bittersweet chocolate chunks.)
¼ cup creamy raw almond butter (unsweetened)
¼ cup honey
¼ cup unsweetened applesauce
2 tbsp. ground flaxseed
Line 12 cups of a standard muffin pan with paper liners. Set aside. I used 24 mini-muffin tin tray. These hearty treats work well as a two-bite snack with our family.
In a food processor fitted with the steel blade, process the almonds, sunflower seeds, cinnamon, ginger, cardamom, and salt until the nuts are finely chopped, about 10-15 seconds. Transfer the mixture to a large bowl.
Stir in the shredded coconut and raisins. If you are using chocolate chunks, chop them for a few seconds in a small food processor.
In a small saucepan over low heat, whisk together the almond butter, honey, and applesauce. Whisk constantly until the almond butter is melted and the mixture is smooth.
Remove from heat and mix in the flaxseed. Pour over the nut mixture and stir to combine thoroughly, making sure all of the pieces are coated.
Use a small one tablespoon cookie scoop and divide the mixture evenly between the 24 mini muffin cups. Press the mixture firmly into the bottoms of the lined muffin cups to create tightly packed clusters. Freeze until firm, about 30 minutes. Store the clusters in an airtight container in the refrigerator for up to two weeks.