Coconut Almond Sunshine Granola (Vegan, Gluten Free)

The dreamy smell of this coconut almond granola baking will transport you to a tropical island! Learn how to make granola with the biggest CLUSTERS here – because we all know clusters are the best part!

Granola is one of those things I almost always buy instead of make from scratch. There are some wonderful brands on the market today that are lower in sugar and use minimal ingredients that I love. However, there is something truly special about a freshly baked batch of homemade granola! I remember working as a waitress over the summers through high school and college. The restaurant I worked at made homemade granola every couple of days for their yogurt parfaits. I loved sneaking a handful from the fresh batch when passing through the kitchen. The cooks were always able to make the BIGGEST clusters, sometimes so big they were practically the size of a granola bar!

After creating this recipe, I now know the secret to those giant clusters – and it’s really quite simple! It involves minimal effort and just a little patience. Instead of mixing the granola around while it’s baking, don’t touch it! Just rotate the baking sheet once or twice to allow for even cooking. Here’s where the patience comes in – wait until the granola has cooled before attempting to break it into clusters. This allows for everything to set and harden up before you handle it. I also find that “stacking” your granola clusters in a shallow container keeps the clusters intact better than using a narrow container or a bag.

This granola will make your stomach growl as it bakes, because it smells incredible! The rich coconut, fragrant vanilla and sweet oats is seriously a dreamy combination. It takes less than one hour from start to finish, and will last you all week for healthy breakfast and snacking!


  • 2 cups old fashioned rolled oats
  • 1 cup slivered almonds
  • ½ cup raw cashews
  • 1 cup unsweetened shredded coconut (I used a mix of small and large shreds)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ cup melted coconut oil
  • ½ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • 1/3 cup dark chocolate chips
  • 1/3 cup banana chips


  1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
  2. Combine oats, slivered almonds, cashews, coconut, cinnamon and ginger in a mixing bowl and stir to combine.
  3. Mix together melted coconut oil, maple syrup, vanilla and almond extracts.
  4. Pour wet ingredients over dry and stir to combine, thoroughly coating dry ingredients.
  5. Spread mixture in one even layer on prepared baking sheet, forming one large “sheet” of granola.
  6. Bake for 30-35 minutes, rotating baking sheet halfway through to ensure even cooking. Granola should be a deep golden brown.
  7. Let granola cool before using your hands to gently break into large clusters. Toss in chocolate chips and banana chips.

If you love this recipe, you may also like

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations!


Save this recipe for later on one of your Pinterest boards


Raw Cashew Coconut Snickerdoodle Truffles

Raw desserts sound intimidating and expensive. Sometimes, there is a laundry list of obscure ingredients involving multiple layers and complicated steps. But, they can actually be surprisingly easy to make, and man, are they satisfying! I secretly dread dragging out my food processor and the ensuing clean-up to make them, but these cashew coconut snickerdoodle truffles took no time at all. I could easily devour the entire recipe in one sitting because they taste incredible.

If you told me these truffles were made from less than 10 simple ingredients, I wouldn’t believe you. I also wouldn’t believe that they are nut based and full of healthy ingredients! No expensive, hard-to-find add-ins here. In fact, I bet you actually have most of what you need to make these on hand already. Free from refined sugar, flour, dairy and eggs, these truffles would be a perfect addition to your holiday dessert line up. I guarantee they’ll be a hit, and will suit the dietary needs your guests may have (vegan, gluten free, and paleo).

Here are some of the highlighted ingredients:

And the nutrition breakdown:

  • Cashews are one of my favorite nuts. Their neutral and mild flavor lends itself nicely to a variety of recipes. Compared to other nuts, they become particularly creamy when blended, making for a great cream replacement. Cashews are an excellent source of magnesium, a mineral that is essential for energy production in our bodies, but one that many of us may fall short of in meeting our daily requirements. One serving of cashews provides about 20% of our daily magnesium needs! Reach for a handful of cashews for a protein packed snack that is also rich in minerals and healthy fats.
  • FlavaNaturals chocolate bars are one of my recent favorite products. I am a self-proclaimed chocoholic with a huge sweet tooth, so I was thrilled to create this recipe. These bars come in creative flavors like blueberry matcha, so they are delicious eaten on their own. What separates FlavaNaturals chocolate bars from others on the market is their flavanol content. Flavanols are the reason we consider dark chocolate to be a healthy treat. These powerful antioxidants are anti-inflammatory and may promote good heart heath. Unfortunately, many of the flavanols in chocolate are lost during processing. FlavaNaturals takes painstaking steps to ensure the flavanol content of their chocolate is preserved as much as possible, so you reap all the health benefits!

Now, on to the recipe! You’ll be able to whip these babies up in 20 minutes with minimal cleanup. No baking required, too! Raw desserts really are a beautiful thing 🙂


  • 1 cup raw, unsalted cashews
  • 1 cup unsweetened flaked coconut
  • 6 large pitted medjool dates
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • Dash of sea salt
  • 5 bars of FlavaNaturals classic dark chocolate
  • 1 tsp coconut oil


  1. Combine cashews, coconut, dates, spices, vanilla extract and salt in a food processor. Process until ingredients are well combined and stick together easily.
  2. Roll “dough” into 1 inch balls (will make about 15 balls).
  3. Place balls in freezer for 10-20 minutes.
  4. Meanwhile, melt chocolate bars with coconut oil in a double boiler.
  5. Remove balls from freezer, and dip in melted chocolate.
  6. Place chocolate coated truffles back in freezer or fridge for 10 minutes.
  7. Can be eaten right from the fridge or freezer, or brought to room temperature.


I hope you guys enjoy these easy, delicious treats! Tag @daisybeet on Instagram so I can see what you whip up 🙂