Serves: 12 (so after you make it portion it out with 12 zip lock bags so you don’t over indulge because it’s THAT GOOD!
Ingredients
Dry Ingredients:
¾ cup of raw pumpkin seeds
¾ cup of raw sunflower seeds
1½ cup of almond meal
1½ cup of shredded unsweetened coconut
3 cups of raw slivered, chopped, or sliced almonds
3-4 teaspoons of pumpkin pie spice (If you don’t have pumpkin spice you can do a little of cinnamon, ground cloves, ground ginger, and nutmeg)
Wet Ingredients:
¾ cups of raw honey
3 tablespoons of pure vanilla
¾ cup of melted coconut oil
Note: put oil in last so it lightly coats and helps keep it from sticking to pan or foil. You may not need the full ¾ cup.
Instructions
Preheat oven to 325 degrees.
Mix all the dry ingredients first.
Stir in the wet ingredients. It comes together pretty easy. Line baking sheet with foil or parchment paper and spread on a full cookie sheet. Bake for 20 minutes. Remove after 20 minutes and stir. Place back in oven 5 more minutes. Let it cool for about 5-10 minutes and then dig in!
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