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Rachel White

Nut Clusters Vegan Snacks

Nut Clusters Vegan Snacks combine toasted nuts and sticky sweetness into crunchy bite-size treats perfect for quick snacking.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

Nut Mixture
  • 1 cup almonds roughly chopped
  • 1 cup cashews roughly chopped
  • 1/2 cup pecans halves or chopped
  • 1/4 cup pumpkin seeds
Binder
  • 1/3 cup maple syrup
  • 1/4 cup peanut butter or almond butter
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Spatula
  • Tray
  • Freezer
  • Scoop

Method
 

  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. Toast almonds, cashews, pecans, and seeds for 6 minutes until fragrant.
  3. Warm maple syrup and nut butter in a saucepan until smooth and glossy.
  4. Stir vanilla and salt into the binder, then fold in toasted nuts until coated.
  5. Scoop mounds onto tray and press lightly for tidy assembly handling.
  6. Bake 6 minutes for crisp clusters or chill 20 minutes for softer chewy clusters.

Notes

For softer texture, chill instead of baking. For crispier clusters, bake a few extra minutes and cool fully. Freeze on a tray before storing to prevent sticking. Customize flavor with cocoa, cinnamon, or dried fruit. Store airtight up to 2 weeks.