Ingredients

The following ingredients have 4 Servings
  • 2 cups unsalted nuts - I used a combo of Fisher's Sliced Almond, Pecan Halves, and Walnuts
  • 1 cup mixed seeds - I used a combo of Chia Seeds, raw unsalted Sunflower Seeds, and raw unsalted sprouted pumpkin seeds
  • 1/2 cup dried unsweetened coconut chips (or other dried fruits)
  • 1/2 cup pure maple syrup
  • 2 teaspoons Vanilla Extract
  • 1/4 teaspoon Salt

Instruction

  • Preheat oven to 350 degrees F. Line 36 mini muffin tins with liners. Set aside.
  • Chop the pecans and walnuts into large pieces. Combine all of the nuts, seeds, and coconut in a medium bowl. In a small bowl, combine the syrup, vanilla, and salt. Pour the syrup over the nut mixture.
  • Divide the mixture evenly in the prepared pan. Make sure that the liquid is evenly distributed between the clusters. Press down in each liner to tightly compact the nuts.
  • Bake at 350 degrees F for 10-15 minutes. Remove from oven and cool completely before serving. To speed up the chilling process, cool in the refrigerator for 15 - 20 minutes.