1 1/3 cups (190 grams) raw, unsalted cashews (make sure to use whole, high quality ones like these from Now Real Foods)
3/4 cup (90 grams) raw, unsalted pepita seeds
1 cup (40 grams) unsweetened coconut flakes
1 1/2 tablespoons chia seeds
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons melted, unrefined coconut oil
1 tablespoon + 2 teaspoons raw honey
1/2 cup dried mixed berries (I used blueberries & cherries)
3/4 bag Jackson’s Honest Sweet Potato Chips
Preheat oven to 300 degrees. Add cashews, pepita seeds and coconut flakes to a food processor. Pulse 8 times to slightly break up the pieces, then dump into a bowl. Add chia seeds, salt and cinnamon. In a separate bowl stir together coconut oil and honey, then add to nut/seed mixture. Stir to coat completely and empty onto a silpat lined baking sheet. (If you do not have one of these, rub a piece of parchment paper with coconut oil and line your baking sheet.)
Roast for 10 minutes, stir, then roast another 7-8 minutes, until coconut flakes and cashews are golden brown. Remove from oven and very lightly stir in berries. You want the mixture to be in one large heap so that as it cools, it sticks together.
Let cool completely, then lightly break up the nut mixture so you have clusters. Mix with the sweet potato chips and enjoy. Store in a glass jar or plastic ziploc bag, with all air pressed out, and keep in a cool spot. (If it gets too warm, the honey will start to become sticky.)
See more great recipes and creative masterpieces such as this one at Heartbeet Kitchen.