Ingredients
½ cup unsweetened coconut flakes
4 - 5 (Total of cups of nuts and seeds, but this is what I did)
2 cups raw whole almonds
1 cup raw hazelnuts
½ cup walnuts
½ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup Brazil nuts
2 cups chia seeds
1 tsp cinnamon
½ tsp salt
½ cup maple syrup
¼ cup coconut oil, olive oil, or ghee melted
1 tsp vanilla extract
½ cup dried fruit (cranberries, cherries, blueberries, etc)
Directions
Step 1
Preheat oven to 325F and line a baking sheet with parchment paper.
Step 2
Add the nuts and seeds to a food processor and pulse until the almonds and other large nuts are chopped, but not until you get a sandy mess. We want each nut to still be recognizable. *you can also do this by hand with a knife*
¼ cup pumpkin seeds
¼ cup Brazil nuts
2 cups raw whole almonds
1 cup raw hazelnuts
½ cup walnuts
¼ cup sunflower seeds
Step 3
Add the coconut flakes, chopped nuts, chia seeds, cinnamon, and salt to a large bowl.
½ cup unsweetened coconut flakes
4 - 5 (Total of cups of nuts and seeds, but this is what I did)
2 cups chia seeds
1 tsp cinnamon
½ tsp salt
Step 4
Combine the maple syrup, oil of choice, and vanilla extract in a small bowl.
¼ cup maple syrup
¼ cup coconut oil, olive oil, or ghee melted
1 tsp vanilla extract
Step 5
Add that to the nut mix and mix to combine. You may need to add a bit more oil or syrup if the mixture seems too dry. This will all depend on how many nuts and seeds you actually used and how finely you processed them. We're looking for moistened, not soaked.
Step 6
Pour onto the prepared cookie sheet and bake at 325F, undisturbed for 30-35 minutes. You are looking for fragrant and golden.
Step 7
Immediately add in the dried fruit and mix to combine. Then allow to fully cool in the pan - clusters will likely form.
½ cup dried fruit (cranberries, cherries, blueberries, etc)
Step 8
Store in an airtight container at room temperature and enjoy (for best taste) within a week.
Step 9
ENJOY!
