Ingredients
Scale
- 1 cup raw almonds 🌰
- 1 cup walnuts 🥜
- 1/2 cup pumpkin seeds 🎃
- 1 cup roasted chickpeas (drained and crisped) 🧆
- 1/3 cup unsweetened dried tart cherries 🍒
- 2 tbsp unsweetened coconut flakes 🥥
- 2 tbsp dark chocolate chips (70% cocoa) 🍫
- 1 tbsp ground turmeric 🟠
- 1 tsp ground ginger or 1 tbsp fresh grated ginger 🫚
- 1 tsp ground cinnamon 🍂
- 1/2 tsp freshly ground black pepper 🌶️
- 1/2 tsp sea salt 🧂
- 2 tbsp extra virgin olive oil 🫒
- 1 tbsp honey or maple syrup (optional) 🍯
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine almonds, walnuts, pumpkin seeds and roasted chickpeas. 🥜🎃🧆
- In a small bowl whisk together olive oil, turmeric, ginger, cinnamon, black pepper, sea salt and honey/maple if using. 🫒🟠🍯
- Pour the spice-oil mixture over the nut and seed mix. Toss thoroughly so everything is evenly coated. ✨
- Spread the mixture in a single layer on the prepared baking sheet.
- Bake for 12–15 minutes, stirring once halfway through, until nuts are golden and fragrant. Keep an eye so spices don’t burn. ⏱️
- Remove from oven and let cool completely on the baking sheet — mix will crisp as it cools. ❄️
- Once cool, stir in dried tart cherries, coconut flakes and dark chocolate chips. 🍒🥥🍫
- Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness. 🥡
- Serve a small handful as a snack, sprinkle over yogurt or oatmeal, or pack in lunchboxes for an anti-inflammatory boost. Enjoy! 🙌