Ingredients
Scale
- 1 cup Raw pumpkin seeds (pepitas)
- 3/4 cup Raw sunflower seeds
- 1/2 cup Raw almonds, chopped
- 1/4 cup Natural peanut butter powder (or almond butter powder)
- 3 tablespoons Coconut oil, melted
- 1/4 cup Raw cacao nibs (unsweetened)
- 3 tablespoons Unsweetened shredded coconut
- 1–2 tablespoons Monk fruit sweetener or stevia
- 1/4 teaspoon Sea salt
- 1 teaspoon Vanilla extract (alcohol-free)
Instructions
- Chop the raw almonds into approximately 1/4-inch pieces using a sharp knife or food processor.
- Measure and combine the pumpkin seeds, sunflower seeds, cacao nibs, shredded coconut, monk fruit sweetener, and chopped almonds in a large mixing bowl.
- Melt the coconut oil in a small saucepan over low heat for approximately 2 to 3 minutes.
- Pour the melted coconut oil over the seed mixture in a thin, steady stream while stirring continuously.
- Add the peanut butter powder and vanilla extract immediately after the oil incorporation, then stir with a rubber spatula for 3 to 5 minutes until uniformly coated.
- Sprinkle sea salt over the mixture and fold gently for an additional 1 to 2 minutes until evenly distributed.
- Spread the mixture onto a parchment-lined baking sheet in a thin, even layer, cool for 10 minutes, and break into 8 equal portions.
Notes
Toast seeds lightly for 3 to 5 minutes at 325°F before mixing if you prefer enhanced nutty flavors. Melt coconut oil at the lowest heat setting to prevent oxidation damage. Store in an airtight glass container at room temperature for up to two weeks or in the refrigerator or freezer for extended shelf life.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Mixing
- Cuisine: Healthy/Bariatric
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 190
- Sugar: 1g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4.5g
- Protein: 9g
- Cholesterol: 0mg