Ingredients

The following ingredients have 15 Servings
  • 1 cup / 150g whole almonds
  • 1 cup / 100g walnut halves
  • 1 cup / 100g pecans
  • 1/2 cup / 65g pumpkin seeds
  • 1/2 cup / 65g sunflower seeds
  • 1/3 cup / 40g flaxseed (milled)
  • 1/3 cup / 30g whey protein powder (unflavoured)
  • 1 1/2 cup / 90g coconut flakes/chips (unsweetened)
  • 1/3 cup / 80 g smooth almond butter
  • 1/3 cup / 80 ml water
  • 4 tbsp freeze dried raspberries
  • 2 tbsp granulated sweetener
  • 1 tsp vanilla extract

Instruction

  • Preheat the oven to 150 Celsius / 300 Fahrenheit
  • Pulse the almonds, walnuts and pecans in a food processor until you have a mixture of smaller and larger pieces. 
  • Repeat the same with the pumpkin and sunflower seeds. 
  • Empty the nuts and seeds into a bowl. Add the rest of the ingredients (only reserve 2 tbsp of the raspberries for later) and mix with a spatula. The mixture should be sticky. If it's still dry, add another tbsp of water.
  • Press firmly onto a baking sheet lined with parchment paper until you have a flat surface. 
  • Bake for 25-30 minutes until browned. Turn the baking sheet after 20 minutes. 
  • Remove from the oven and let cool. Then break into small pieces, mix the remaining 2 tbsp of freeze dried raspberries and store in an airtight container.