Prep time:  10 mins    

Cook time:  40 mins       

Total time:  50 mins      

Serves: 8

 

Needed

• 9 oz. / 250g raw hazelnuts, skins removed and roughly chopped

• 4 oz. / 110g raw, slivered almonds

• 2 ½ oz. / 70g raw sunflower seeds

• 1 oz. / 30g unsweetened flaked coconut

• 8 TBSP whole flax seeds

• 3 oz. / 85g xylitol or erythritol

• 2 TBSP coconut oil, melted

• 1 egg white, whisked until frothy

• ½ cup cocoa nibs

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Directions:

1. Mix all the nuts and seeds together in a large bowl.

2. Warm the erythritol or xylitol and the coconut oil in a pan and stir until the sweetener is melted.

3. Pour the oil mixture over the nuts and seeds in the bowl and mix very well, ensuring everything is evenly coated.

4. Pour the frothy egg white into the bowl and mix well so that it is evenly distributed.

5. Spread the nut mixture evenly on a baking sheet in a ½″ thick layer.

6. Bake at 300F in the center of the oven (about 40 minutes) until deep golden brown, stirring and re-spreading every 10 minutes to ensure even coloring.

7. Remove from oven and allow to cool completely.

8. Add cocoa nibs, stir well and store in an air-tight jar.

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