Ingredients:

  • 1 cup (120g) raw almonds
  • 1 cup (150g) raw cashews
  • 1/2 cup (65g) raw walnuts
  • 1/4 cup (40g) pumpkin seeds
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (80g) dried cranberries
  • 1/2 cup (75g) raisins
  • 1/3 cup (50g) dark chocolate chips (70% cacao)
  • 2 tbsp (15g) shredded unsweetened coconut

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Spread the almonds, cashews, walnuts, and pumpkin seeds in a single layer on the baking sheet. Note: Don't crowd them or they'll steam instead of roast.
  3. Roast for 10–12 minutes, tossing halfway through, until the nuts are golden brown and fragrant.
  4. Remove from oven and immediately sprinkle with sea salt.
  5. Transfer the hot nuts to a large mixing bowl to cool completely for about 15 minutes. Note: This prevents the chocolate from melting.
  6. Add the dried cranberries and raisins to the cooled nuts.
  7. Stir in the shredded coconut.
  8. Fold in the dark chocolate chips until they are evenly distributed.
  9. Give it one final toss to make sure no chocolate is clumped at the bottom.