Ingredients:

  • 2 cups (280g) raw almonds
  • 1 cup (130g) raw pumpkin seeds
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1 cup (150g) dried apricots, finely diced
  • 1/2 cup (75g) dried cranberries
  • 1/4 cup (15g) unsweetened shredded coconut
  • 1/2 cup (90g) dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Toss the almonds and pumpkin seeds with olive oil and sea salt on a baking sheet.
  2. Roast for 5–7 minutes, stirring halfway through, until the nuts smell nutty and appear golden brown.
  3. Transfer the toasted mixture to a large bowl and let it sit for at least 10 minutes until completely cool to the touch.
  4. Add the diced apricots, cranberries, and shredded coconut to the bowl.
  5. Gently fold in the dark chocolate chips using a spatula until ingredients are evenly distributed.