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Coconut crunch bites
These are gluten free, nut free, are easily made dairy free and are perfect as a crunch element for the lunchbox!
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
2
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
17
minutes
minutes
Servings:
18
bites
Calories:
148
kcal
Author:
Kylie
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Ingredients
▢
1
cup
shredded coconut
▢
⅓
cup
pepitas
▢
¼
cup
black chia seeds
▢
¼
cup
sunflower seeds
▢
2
tbsps
golden syrup
▢
2
tbsps
butter
Instructions
Preheat oven to 180 degrees.
Combine all the dry ingredients in one bowl.
Melt the butter and golden syrup together. Pour over the dry ingredients and mix well.
Add dessert spoonfuls to the base of mini muffin pans. (I used silicone ones, if you don't you might need to line them).
Bake at 180 degrees for 15 minutes.
Cool in the pan and then refrigerate to keep them solid.
Notes
To make them dairy free: replace the butter with the same amount of coconut oil.
Recipe video
Nutritional Information
Serving:
2
bites
|
Calories:
148
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
7
mg
|
Sodium:
265
mg
|
Fiber:
3
g
|
Sugar:
6
g
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