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Pumpkin Seed and Coconut Clusters | Vegan, Gluten-Free & Low Histamine Snack

Finding snacks that are both delicious and gentle on the stomach can sometimes be tricky. That’s where these Pumpkin Seed and Coconut Clusters come in—they’re crunchy, lightly sweetened, and naturally full of good-for-you ingredients. This recipe is vegan, gluten-free, and low histamine, making it suitable for a wide range of diets. Perfect for on-the-go snacking, post-workout energy, or a sweet-but-healthy dessert, these clusters give you that satisfying crunch without refined ingredients.
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Prep Time 10 minutes
bake & Cooling Time 30 minutes
Total Time 40 minutes
Servings: 10 clusters
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin seeds pepitas
  • 1 cup unsweetened coconut flakes
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup or date syrup for low-histamine alternative
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • Mixing bowl
  • Small saucepan
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Wooden spoon or spatula

Method
 

Step 1: Prepare the oven and pan
  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix coating
  1. In a small saucepan over low heat, melt coconut oil and maple syrup together. Stir in vanilla and a pinch of salt.
Step 3: Toss dry ingredients
  1. In a mixing bowl, combine pumpkin seeds and coconut flakes. Pour the warm coconut oil mixture over and stir until well coated.
Step 4: Spread & bake
  1. Spread mixture evenly on prepared baking sheet in small clusters. Bake for 12–15 minutes, stirring once halfway, until golden and fragrant.
Step 5: Cool & set
  1. Remove from oven and let cool completely. The clusters will crisp up as they cool.
Step 6: Serve or store
  1. Break into bite-sized clusters and enjoy as a snack or topping.

Notes

🧊 Storage & Reheating
Store in an airtight container at room temperature for up to 1 week.
Refrigerate for up to 2 weeks for extra crunch.
Freeze for up to 2 months.
🥄 Variations
Cinnamon Spice: Add ½ tsp ground cinnamon for warmth.
Nut-Free Crunch: Add sunflower or hemp seeds for more variety.
Chocolate Drizzle: Once cooled, drizzle with melted dark chocolate (vegan).
Savory Clusters: Skip the sweetener, add olive oil and herbs instead.
Extra Protein: Mix in chia or flax seeds before baking.
❓ 10 FAQs
Are pumpkin seeds low histamine? – Yes, they’re generally well tolerated.
Can I use shredded coconut instead of flakes? – Yes, but flakes give a crunchier texture.
Can I replace maple syrup? – Yes, date syrup or rice syrup work as low-histamine alternatives.
Do I need coconut oil? – It helps bind, but you can use olive oil if preferred.
Can I make these raw? – Yes, skip baking and refrigerate the mixture until firm.
Do they stick together well? – Yes, the syrup and oil bind everything into clusters.
Can I add dried fruit? – For low-histamine diets, avoid; otherwise, raisins or cranberries are great.
Can kids eat these? – Absolutely, they’re crunchy and naturally sweet.
Are they crunchy or chewy? – Crunchy when cooled completely.
Do they work as a topping? – Yes, they’re perfect for yogurt, oatmeal, or smoothie bowls.
🏁 Conclusion
These Pumpkin Seed and Coconut Clusters are crunchy, lightly sweet, and completely plant-based. With their nutty pumpkin seeds, toasty coconut, and natural maple syrup coating, they’re a satisfying snack that’s vegan, gluten-free, and low histamine.
Make a big batch for the week, pack them in lunchboxes, or enjoy them as a healthy dessert. However you serve them, they’ll quickly become a go-to snack in your kitchen.