This has been a favorite of mine for years. Crunchy, a little bit sweet, and very satisfying. Makes a great topper for yogurt, cottage cheese, or just as a small snack on it's own!
Ingredients for this recipe:
-3.5 cups of nuts (I use 1.5 cups slivered almonds, 1 cup cashews and 1 cup walnut pieces)
-1 cup coconut flakes
-1/3 cup almond butter
-1/3 cup coconut oil
-1/3 cup raw honey
1/4 cup almond meal or coconut flour (if using coconut flour, use slightly less than 1/4 cup)
Start by breaking up any nuts that are large into small pieces (if using whole nuts, place in a storage bag and break up nuts using a large spoon). Place nuts in a large mixing bowl.
Add one cup of coconut flakes to the nuts. Next, mix together almond butter, coconut oil (melted) and raw honey. Add to nut mixture and stir well.
Place mixture on a cookie sheet lightly greased with a little coconut oil. Place in the oven at 325 for about 30 minutes, depending on how crunchy you like it. Baking it at higher temps for shorter time, I find just burns the edges too quick before the entire sheet is done, but you can play around with that.
You can find many ways to use this, just don't eat it all at once! ENJOY!
Terri Wentzell is a registered nurse with more than 20 years of experience. She is also a certified personal trainer, wellness coach, fitness nutrition coach, and sport yoga instructor.