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Ingredients

  • 1 cup raw almonds
  • 1 cup raw pecans
  • 1/4 cup tapioca flour
  • 1/2 tsp Himalayan pink salt
  • 1/2 cup raw honey
  • 1/2 cup coconut oil

Instructions

Preheat oven to 350 degrees, and place all ingredients in a food processor bowl. Pulse until mixture is a chunky consistency. Spread mixture on a cookie sheet lined with parchment paper, and bake for 12-17 minutes. Let cool for 20 minutes. Crumble apart and place in airtight container. Enjoy!

(Recipe via Julie Hornbecker)

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