Line a plate with parchment paper and lightly oil with coconut oil. Set aside in the fridge.

If your coconut flakes are untoasted, add them into a non-stick frying pan and cook and stir for a few minutes until slightly toasted and golden. Set aside in a bowl to cool down for 5 minutes.

In a large mixing bowl, add toasted coconut flakes, pumpkin seeds, chia seeds, salt, and cinnamon. Give a good stir to combine and evenly cover all the ingredients with cinnamon. Set aside.

In a saucepan or microwave-safe bowl, add the sugar-free chocolate chips and coconut oil.

Melt by 30-second bursts in the microwave, stirring between each to prevent the chocolate from burning.

Pour the melted chocolate mixture over the coconut bowl and stir to evenly coat all the dry ingredients with the melted chocolate. The mixture is a bit loose, and that's normal.

Remove the plate from the fridge and spoon about 1 ½ tablespoon of the cluster mixture onto the plate, slightly pack with the help of your fingers to form a cluster. Repeat until no batter is left in the bowl, leaving half thumb space between each coconut cluster. Pop the plate in the fridge for 1 hour or 12 minutes in the freezer to set the clusters.

Store in a glass mason jar or metallic airtight container for up to 3 weeks in the fridge.

Freeze in an airtight container for up to 3 months. Thaw at room temperature on a plate before serving.