Ingredients

The following ingredients have 16 Servings
  • Mix together in a large bowl:
  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup raw pumpkin seeds
  • 1/2 cup finely chopped raw hazelnuts
  • 1/2 cup chopped raw walnuts
  • 1/2 cup chopped raw pecans
  • 1/2 cup slivered raw almonds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup blanched almond meal *optional
  • 2-3 tbsp ground cinnamon
  • Whisk together:
  • 1/2 cup melted and cooled unrefined organic coconut oil
  • 1-2 tsp vanilla extract
  • 1/2 cup raw honey
  • 1/4 tsp sea salt
  • Set aside to add when finished baking:
  • 1/2 cup raisins (can also use dried cranberries, currants, or other chopped dried fruit of choice)
  • 1 tbsp Chia seeds

Instruction

  • Preheat oven to 275 degrees.
  • Line two jellyroll pans with parchment paper and set aside.
  • Pour coconut oil mixture over mixed nut mixture and stir to thoroughly coat.
  • Spread onto two jelly roll pans in a very thin layer (essential for a good, crunchy texture).
  • Bake for 30 minutes.
  • Allow to cool completely, then break up into pieces and stir in chia seeds and dried fruit.
  • Store in an airtight container.