Ingredients
1 cup unsweetened coconut flakes
2 cups raw whole almonds
2 cups raw cashews
½ cup hemp hearts
¼ cup pistachio butter
½ tsp salt
½ cup maple syrup
¼ cup olive oil
½ cup dried chopped apricots
Directions
Step 1
Preheat oven to 350F
Step 2
Add the nuts to a food processor and pulse until the nuts are chopped, but still a bit chunky. We want each nut to still be recognizable. *you can also do this by hand with a knife*
2 cups raw whole almonds
2 cups raw cashews
Step 3
Add the coconut flakes, hemp hearts, maple syrup, pistachio butter, olive oil, and salt.
½ cup unsweetened coconut flakes
½ tsp salt
½ cup hemp hearts
½ cup maple syrup
¼ cup olive oil
Step 4
Pulse a couple more times in the mixer until it starts coming together like a moist clumpy mix.
Step 5
Pour onto the prepared cookie sheet and bake at 350F, undisturbed for 25-30 minutes. You are looking for fragrant and golden.
Step 6
Immediately add in the dried apricots and mix to combine. If you want thick clusters allow to cool on the baking sheet in a layer. If you want it crumbly then add it to a bowl and frequently mix while cooling.
½ cup dried chopped apricots
Step 7
Store in an airtight container at room temperature and enjoy (for best taste) within a week.
Step 8
ENJOY!
