Ingredients:

  • 1 cup (140g) Raw Almonds (whole, skin-on)
  • 1 cup (120g) Raw Pecan halves
  • 1/2 cup (65g) Raw Pumpkin seeds (pepitas)
  • 1/2 cup (60g) Unsweetened coconut chips (large flakes)
  • 1/2 cup (75g) Dried Mango, chopped into 1/2 inch pieces
  • 1/2 cup (80g) Dried Tart Cherries or Cranberries
  • 1/4 cup (40g) Golden Raisins
  • 1 tsp Sea salt
  • 1/2 tsp Ground cinnamon
  • 1 tbsp Maple syrup
  • 1/4 tsp Cayenne pepper

Instructions:

  1. Preheat your oven to 325°F (160°C). In a large mixing bowl, toss the raw almonds, pecans, and pumpkin seeds with the maple syrup, salt, cinnamon, and optional cayenne until evenly coated.
  2. Spread the mixture in a single layer on a baking sheet lined with parchment paper. Roast for 8 minutes.
  3. At the 8-minute mark, add the coconut chips to the tray, tossing lightly. Continue roasting for another 2–4 minutes until the pecans are mahogany-colored and the coconut is toasted.
  4. Remove from the oven and allow the nut mixture to cool completely on the tray to ensure maximum crunch and moisture evaporation.
  5. Once cooled, transfer the roasted mixture to a bowl and fold in the dried mango, cherries, and golden raisins. Store in an airtight container.