June 07, 2018 0 Comments

Nutrition Serving size is 1 cluster (recipe makes 14 clusters) Calories 72 Fat: 6g (sat fat 5g) Carb: 4g Fiber 1g Sugar 2g Protein 3g


    1. 1 cup Shredded Coconut
    2. 1.5 scoop REL Vegan PRO Mint Chocolate
    3. 4 tablespoons Walden Farms Maple Syrup (Note: you may sub honey or agave but sugar and carb content will be higher)
    4. 1/8 tsp, Pure Mint Extract
    5. 1 tbsp, Coconut Oil
Mint chocolate coating
  1. 4 tablespoons Dairy-free Dark Chocolate Chips (I use Enjoy Life 69% Cacao)
  2. .25 tsp, Pure Mint Extract (don’t leave this out of the coating as it adds a lot to the clusters)
  3. .25 tbsp, Coconut Oil


  1. Blend coconut until fine
  2. Add Mint Chocolate Vegan Protein, Walden Farms Maple Syrup, Mint Extract, and Coconut Oil and mix until combined.
  3. Pack coconut mixture into a tablespoon and mold into a patty/cluster and set on a baking sheet covered with parchment paper. Note: your coconut mixture is crumbly, but it will mold as you form it with your hands or spoon. I found that the clusters form best using your hands.
  4. Freeze for 30 minutes.
  5. Melt coconut oil, dark chocolate chips and mint extract over LOW heat. Then drizzle or dip each cluster. Note: clusters must be frozen for this to work properly.
  6. Store in refridgerator or freezer.