
Makes about 3 cups
Prep time: 10 minutes
INGREDIENTS
Curry
Base:
1 cup raw cashews
1 cup raw pumpkin seeds
Coating:
1 tbs. coconut oil
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. cumin
1 tsp. freshly ground black pepper
Mix-ins:
1/2 cup dried apricots
Tamari-Almond
Base:
1 cup whole almonds
1/2 cup walnut halves
Coating:
2 tsp. toasted sesame oil
1 tsp. tamari or soy sauce
2 tsp. honey
1/8 tsp. cayenne
Mix-ins:
1/2 cup wasabi peas
1/2 cup goji berries
1/2 cup dried cherry halves
1/2 cup raisins
Nut Butter and Chocolate
Base:
1 cup roasted, unsalted peanuts
1 cup coconut flakes
1/4 cup cacao nibs
Coating:
1 tbs. avocado oil
1 tbs. creamy nut butter
1 tbs. honey
1 tsp. cinnamon
Mix-ins:
1/2 cup raisins
DIRECTIONS
- Mix base ingredients in a medium bowl.
- In a medium sauté pan, warm oil for coating over medium heat, then add remaining coating ingredients and stir until mixture just starts to bubble.
- Add base ingredients and stir well to coat.
- Cook over medium-low heat for about two minutes, then add mix-ins and stir to combine.
- Remove from heat and transfer mixture to a bowl to cool, then store in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
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