Chocolate Cinnamon Nut Crunch

Chocolate Cinnamon Nut Crunch photo

Serves: 6-10

Prep time: 25 minutes 

Cook time: 20-25 minutes


  • 2 cups coconut chips
  • 1 cup almonds
  • 1 cup cashews
  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1⁄2 cup chia seeds
  • 1⁄2 cup coconut oil, melted
  • 2 tbsp coconut syrup
  • 1 scoop IsoWhey Ivory Coast Chocolate Powder
  • 1 1⁄2 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1⁄2 tsp sea salt


1. Preheat oven to 150

2. Place coconut, nuts and seeds in a large bowl and stir to combine

3. In a small saucepan, melt the coconut oil and coconut syrup. Whisk until combined

4. Pour the liquid over the nuts and seeds and toss until coated

5. Add the IsoWhey Powder, vanilla, cinnamon and salt to the mixture and stir to combine

6. Line a baking tray with baking paper and spread the nut mixture in an even layer. Avoid making the layer too thick.

7. Place in the oven for 20-25 minutes or until the nuts are crispy. Watch that the nuts don’t burn

8. When golden brown, remove from the oven and leave to cool, to allow them to become crunchy.

9. Store in an air-tight container in the fridge.


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