Servings: 8
Preparation time: 15 minutes
Cook time: 20–25 minutes
Ready in: 35 minutes
Ingredients
• 1 cup raw pecans
• 3/4 cup raw almonds
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw, unshelled sunflower seeds
• 1/4 cup unsweetened coconut flakes
• 1/2 cup raw honey (or pure maple syrup)
• 1/4 cup extra-virgin coconut oil
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 cup dried cranberries
• 1 teaspoon unrefined sea salt
Directions
1. Preheat oven to 275 degrees f. Line a baking sheet with parchment paper.
2. Combine pecans, almonds, pumpkin seeds, sunflower seeds, and coconut flakes in a blender or food processor and process into smaller chunks.
3. Stir together the honey, coconut oil, cinnamon, and vanilla in a medium bowl and heat in the microwave for 30 seconds. Stir in the nut mixture. Spread the mixture evenly onto the baking sheet.
4. Bake the mixture for about 20–25 minutes, or until lightly browned, stirring occasionally. Remove from the oven and stir in the dried cranberries and salt.
5. Press the mixture together to form a flat surface. Let it cool, then cut it into chunks.
