Ingredients

The following ingredients have 10 Servings
  • 2 cups raw pumpkin seeds– soaked in water over night
  • 1 cup flaked coconut ( unsweetened)
  • ¼ teaspoon salt
  • 3 tablespoons honey or maple
  • 1 tablespoon lime juice
  • 1 tablespoon coconut oil
  • Optional additions- chia seeds, spices like cayenne, chile powder, turmeric

Instruction

  • Soak pumpkin seeds in a bowl of water on the counter, overnight, or for 8 hours.
  • Preheat oven to 300F
  • Strain pumpkin seeds and lay on kitchen towel, and pat mostly dry.
  • Place in a bowl.
  • Add coconut flakes and salt. Stir.
  • Heat honey, lime and coconut oil in a small sauce pan, until just warm, stir to combine.
  • Pour over the pumpkin seed mixture and gently mixed.
  • Add seeds or spices to taste.
  • Spread out on a parchment lined sheet pan to about ½ inch thick – press down very well and neaten edges. I use the back of a metal spatula. Or use hands over another piece of parchment.
  • Place in the middle of the oven for 30 minutes, checking halfway through.Turn heat off.
  • Let this cool in the oven overnight, or until completely cool, 3-4 hours.
  • It will set and harden.
  • Break apart, store in an air tight container.