• 1 cup raw, unsalted pecans, roughly chopped
  • 1 cup raw, unsalted almonds, roughly chopped
  • ¾ cup raw, unsalted cashews, roughly chopped
  • ½ cup sunflower seeds
  • ½ cup raw, unsalted pumpkin seeds
  • 2 tbsp flax seeds
  • 2 tsp ground cinnamon
  • Pinch of nutmeg
  • 3 tbsp coconut oil, melted
  • 2 tbsp almond butter
  • 1 tsp vanilla extract
  • 1 cup dried unsweetened cranberries
  • 1 cup unsweetened coconut flakes
  • Dairy-free milk, for serving
  • Apple slices, for serving
  1. Preheat the oven to 325°F. Lightly grease a baking sheet, or line with parchment paper.
  2. Combine the nuts, seeds, cinnamon, and nutmeg into a mixing bowl.
  3. In a small saucepan, warm the coconut oil, almond butter, and vanilla over low heat until melted, about 4 minutes. Pour over the nut mixture, stirring well to fully combine.
  4. Spread the nut mixture evenly onto the prepared baking sheet. Bake for 20-25 minutes, flipping and stirring about halfway.
  5. Once golden brown and fragrant, remove from the oven. Mix in the cranberries and coconut flakes, then let stand for about 20 minutes or until hardened. Serve in a bowl with dairy-free milk, garnished with apple slices.