Ingredients & Directions

Preheat oven to 325°

1 cup Raw Pumpkin Seeds

1 cup Coconut, shredded and unsweetened

1 cup Raw Pecans 

Food process the above 3 ingredients lightly, until coarsely chopped but consistent in texture. This is the base that binds all the other ingredients together. Add to large mixing bowl.

Then prepare the following ingredients adding them to the mixing bowl as they are prepared:

I bag Trader Joes Freeze Dried Pineapple (process very coarsely)

1/4 cup Dried Mango (diced into small pieces ... I do this with my kitchen shears)

1/4 cup Raw Pine Nuts (process coarse)

1/4 cup Raw Sunflower Seeds (process coarse)

Add the remaining ingredients and mix thoroughly:

1 1/4 cup Blanched Almond Flour (Honeyville)

1/8 cup Flax Meal

2 Tblsp Chia Seeds (a.k.a. Blanco Salvia)

2 tsp Cinnamon

1/2 cup Honey (local, raw and unfltered)

1/2 cup Pecan Oil

(or other nutty oil of choice ... coconut oil works just as well)

1/4 cup Sliced Almonds

1/2 tsp Sea Salt 

Press mixture very firmly into a greased cookie sheet (I used coconut oil). Very firmly is key here ... I use the bottom of a greased,

flat glass to pack it tightly.

Bake for 15-20 min on upper rack until nicely browned. Watch very closely as it can burn quickly and easily. Cut into portions immediately when removed from oven. A pizza slicer works well for this. If pieces should pull up, pat them back down after cutting. Allow to cool completely before removing from pan.

Notes:

Any type of dried or freeze-dried fruit will work in this recipe. You could also subsitute other nut varieties. The key here is lots of different sizes of ingredients such that your end product has diverse textures.