Coconut & Cacao Munch

So, if you are like me, you may get a case of the munchies from time to time, in which case you find yourself reaching for the sugary snacks or a bag of crisps.  These Coconut & Cacao Munch’s ingredients are well chosen to knock the “munch” right out of you and leave you feeling full and energetic, without any of the nasties!

Cacao Nibs seriously pack a punch, so if ever you need a caffeine substitute, look no further.

Fats from coconut and nuts keep you feeling fuller for longer. You can never eat too much because your body knows when its had enough fat.  You wont feel like more. Healthy fats play a huge role in helping you manage your moods, fight fatigue, and even help to control your weight. When the fat you eat reaches your small intestine, it instigates the release of hormones (Cholecystokinin and Peptide YY).  These two hormones play a major role in appetite and satiety.  In other words they leave you feeling satisfied and full.

Amaranth has made an appearance in this recipe, because I am a believer in plant based protein and think we should have some plant protein in every meal or snack.  Amaranth contains more protein and iron than any other gluten-free grain. One cup of raw amaranth contains 28.1 grams of protein.

Okay – enough about the awesome ingredients.  Get cookin’.


Coconut & Cacao Munch

VGN/GF/Fructose Free

Takes 15 min to prep and 1 hr in the fridge to set



11/2 cups Coconut flakes/shredded Coconut

½ cup Raw Slivered Almonds

½ cup Popped Amaranth

½ cup Nut butter (any nut butter will do – I used Mayver’s)

1/3 cup Coconut spread or Coconut butter

2 tbsp Rice Malt Syrup

A drop of Vanilla Extract

1 tbsp Cacao Powder

2 tbsp Cacao Nibs



Line a muffin tray with paper liners

Place the coconut flakes, almonds and amaranth in a bowl.

Place the nut butter, coconut spread and rice malt syrup into a small saucepan.

Slowly melt over heat while stirring continuously.

Add vanilla extract, cacao and nibs until evenly combined.

Pour the liquid over the coconut flakes and almonds and stir until all dry ingredients are coated.

Spoon mixture into the prepared muffin tray and place in the fridge for 1hr before serving.

Store in the fridge in a sealed container.

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