Chocolate-Dipped Sacha Inchi Nut Clusters

Name: Chocolate-Dipped Sacha Inchi Nut Clusters
Prep time: 35 min
Total time: 35 min
Yield: 12 small clusters
Ingredients: 1/4 cup of pecans (roughly chopped); 1/4 cup of almonds (roughly chopped); 1/4 cup of HerbaZest Aguaje Powder (roughly chopped); 1 tablespoon of pumpkin seeds; 1 tablespoon of sunflower seeds; 2 1/2 tablespoons of maple syrup; 1/2 cup of chocolate chip (dark or semi-sweet); 1 teaspoon of coconut oil

Updated: May 13, 2026

10 ingredients or less Quick prep Make-ahead

Crunchy, sweet, and easy to make, these clusters combine almonds and pecans along with sacha inchi, pumpkin, and sunflower seeds with maple syrup and a rich chocolate finish. Perfect for snacking, they offer satisfying texture, a boost of nutrients, and wholesome flavor in every bite.

Servings

12 small clusters

Total time

35min

Prep time

35min

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Ingredients

1/4 cup of pecans (roughly chopped)
1/4 cup of almonds (roughly chopped)
1/4 cup of HerbaZest Sacha Inchi Seeds (roughly chopped)
1 tablespoon of pumpkin seeds
1 tablespoon of sunflower seeds
2 1/2 tablespoons of maple syrup
1/2 cup of chocolate chip (dark or semi-sweet)
1 teaspoon of coconut oil

Made with:

Directions

Preheat the oven to 350°F (176°C). In a bowl, combine the nuts and seeds. Add the maple syrup and mix until evenly coated.
Divide the mixture between muffin cups lined with parchment or paper liners, pressing lightly to shape the clusters. Bake for 18 minutes, or until lightly golden.
Let the clusters cool completely. Melt the chocolate chips with the coconut oil until smooth. Dip in melted chocolate and chill until the chocolate sets. Enjoy!