Ingredients:

  • 1 cup (120g) raw almonds
  • 1 cup (150g) raw cashews
  • 1/2 cup (60g) raw pumpkin seeds
  • 1/2 cup (60g) raw walnuts
  • 1/2 cup (80g) dried cranberries
  • 1/2 cup (70g) raisins
  • 1/4 cup (40g) dried apricots, diced small
  • 1 tbsp (15ml) melted coconut oil
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). On a parchment-lined baking sheet, toss the almonds, cashews, pumpkin seeds, and walnuts with melted coconut oil and sea salt.
  2. Roast for 8 minutes, tossing halfway through, until the nuts are golden-brown and fragrant.
  3. Immediately transfer toasted nuts to a large mixing bowl and allow them to cool for 10 minutes to prevent the fruit from softening.
  4. Fold in the dried cranberries, raisins, diced apricots, and ground cinnamon. Stir gently until evenly distributed.