Adapted from 4 Weeks of Fabulous Paleolithic Breakfasts

Ingredients:

1/2 c raw sunflower seeds
1/2 c raw pumpkin seeds
1 c almond meal
1 c shredded unsweetened coconut
2 c raw almonds
2 T unsweetened cacao powder
pinch of ground cinnamon
1/2 c coconut oil
1/2 c raw honey
1 T raw vanilla

Directions:

Preheat oven to its lowest setting.  Place almonds, pumpkin seeds and sunflower seeds in food processor and pulse a few times until it’s oat-size.  Add almond meal, cacao powder, cinnamon, coconut oil, honey and vanilla and pulse until mixed.  Stir in shredded coconut and pour onto a parchment paper lined baking sheet.  Bake for about 12 hours.