Ingredients

The following ingredients have 15 Servings
  • 1 cup (160g) almonds
  • 1 cup (110g) pecans
  • ½ cup (40g) unsweetened shredded coconut
  • ⅓ cup (43g) sunflower seeds
  • ½ cup (131g) almond butter
  • 3 tablespoons (40g) coconut oil (melted)
  • ¼ cup (20g) raw cacao powder
  • 1 teaspoon vanilla extract
  • 6 tablespoons (114g) maple syrup (or raw honey)
  • ¼ cup (30g) cacao nibs
  • ½ cup (82g) dark chocolate chips

Instruction

  • Preheat oven to 350°F, and line a large baking sheet with parchment paper or silicone baking mat.
  • Coarsely chop (leaving some large chunks) the almonds, pecans and sunflower seeds in your food processor, blender or using a knife. If you're using a food processor or blender, pulse to coarsely chop them.
  • Add the chopped nuts to a mixing mixing bowl and using a spatula, mix together with the shredded coconut, almond butter, coconut oil, cacao powder, vanilla and maple syrup until everything is combined.
  • Spread the mixture in an even layer on the pan leaving some small spaces in between so it bakes evenly.
  • Bake in a preheated oven, covered with aluminum foil for 20 minutes or until dry and crispy.
  • Set the pan on a cooling rack to cool and break into pieces with a spoon, leaving large chunks if you like. Then after completely cooled, mix in some dark chocolate chips, cacao nibs, or both.