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Crunchy Coconut Cacao Clusters

  • 2 cups raw cashews
  • 2 cups large coconut flakes
  • 3/4 cup cacao nibs
  • 2 tbsp honey
  • 1 tbsp butter or coconut oil, melted
  • 2 tbsp collagen powder
  • 1/8-1/4 tsp salt
  • 1/2 tsp almond or vanilla extract


  1. Preheat oven to 250 degrees F.

  2. In a small bowl, combine honey and melted butter/coconut oil. If the honey is crystalized, you’ll want to warm it until it’s liquidy (this will help dissolve the collagen powder and salt).

  3. Add collagen powder, salt, and almond/vanilla extract (I prefer almond extract). Stir until fully combined.

  4. Line a large, rimmed baking sheet (or pyrex 9x13 inch pan) with parchment paper.

  5. Add cashews, coconut, and cacao nibs. Drizzle with honey mixture and stir to combine.

  6. Bake on the middle rack in the oven for approximately 45 minutes, stirring every 15 minutes (it will be sticky, so consider using a silicone spatula). The clusters are done when the honey is caramelized and the cashews are crisp. Taste test to make sure you’re happy before removing from the oven.

  7. Let cool completely, break into chunks, and store in an airtight container for snacking.

Recipe Notes

There are a million brands of collagen on the market. I continue to use this brand with great results (Amazon affiliate link).

This recipe is lightly sweet. If you want it sweeter, feel free to increase the amount of honey or sprinkle with your favorite sweetener of choice before baking (yes, stevia or erythritol works just fine).

For those who have digestive issues with nuts, consider using Crispy Cashews in place of raw cashews in the recipe.