Ingredients

1/3 cup coconut oil

1 tsp vanilla extract

2 cups raw almonds walnuts, pecans, hazelnuts (1/2 cup each)

2 cups raw sunflower seeds and pumpkin seeds 1 cup each

1 cup unsweetened shredded coconut

1/4 cup Swerve sweetener or other sugar free sub of choice

1 tsp ground cinnamon

1 tsp salt

Directions:

1. Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside.
2. Melt coconut oil. Once melted add vanilla extract.
3. Whisk Swerve, cinnamon and salt together then add to melted coconut oil.
4. Drizzle over nut and seed mixture, and stir to combine. Pour mixture onto prepared pan.
5. Bake for 25-30 minutes or until golden brown stirring every 10 minutes.
6. Let cool/or refrigerate. Keep stored in a covered container.
7. Serve over berries, drizzled with almond butter.