Ingredients
The following ingredients have 9 Servings
- 2/3 cup honey
- 3 tablespoons extra virgin coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup pumpkin puree {canned works great}
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 cups raw pumpkin seeds
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup whole brown flax seeds
- 1 cup golden berries (roughly chopped)
- 1/2 cup Enjoy Life or dark chocolate chips {optional if making the chocolate-dipped balls}
Instruction
- Preheat oven to 300 F and line a 9 x 13 inch metal cake pan with parchment paper.
- In a small saucepan, whisk together and bring to a slight boil the honey, coconut oil, and vanilla. Remove from heat. Whisk in the pumpkin, ginger, cloves, and cinnamon.
- In a large mixing bowl, stir the pumpkin seeds, shredded coconut, flax seeds, and chopped golden berries together.
- Pour the liquid honey mixture over the dry ingredients and stir together. Pour the mixture into the parchment paper-lined metal pan and press down until you have an even thickness.
- Bake at 300 F for 25 minutes. Remove from oven, let it cool completely on the counter, and then transfer to the refrigerator for one hour or overnight before moving onto the next step.
- Bars: Cut into the bar or square shape you like and store in the refrigerator.
- Granola Cereal: Using a fork or spoon, break up the granola mixture into small bite-sized pieces. Store in a refrigerated jar and enjoy over almond milk.
- Dark Chocolate-Dipped Balls: Grease your hands with coconut oil. Using the cooled and set granola, roll ~1 tablespoon of the mixture in your hands to form a ball. Dip the balls in melted Enjoy Life or dark chocolate chips. Place on parchment paper and then the refrigerator to firm and store.
