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.