Slow Cooker Paleo Pumpkin Spice Trail Mix (Vegan Friendly

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Cranberries, dried

• Baking & Spices

  • 1 Cinnamon if desired
  • 1/4 cup Coconut sugar
  • 1 tbsp Pumpkin spice
  • 1 dash Sea salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 2 - 1/3 cup chopped pecans
  • 1/2 cup Cashews, raw
  • 1/2 cup Pumpkin seeds, raw
  • 2 1/4 cups Walnut, raw halves

• Tools & Equipment

  • 1 Parchment paper

Found on cottercrunch.com

Description

Ingredients

• 2 1/4 cups raw walnut halves
• 1/2 - 2/3 cup raw cashews
• 1/2 cup raw pumpkin seeds
• 1/2 - 1/3 cup chopped pecans
• 1/4 cup coconut sugar (maple syrup is fine but it will be more like clusters when cooked)
• 2 tbsp coconut oil
• 1 tsp vanilla
• 1 tbsp pumpkin spice
• dash of sea salt
• extra cinnamon if desired
• 1 cup dried cranberries
• 1 cup or more of dark chocolate and/or cacao nibs combined.
• parchment paper

Directions

• Make sure your pecan and walnuts are chopped or in halves.
• Place nuts/seeds in the slow cooker.
• Add your sugar, spices, coconut oil, and salt.
• mix all together so its coated well.
• Cover and place on high for 1 hr or 90 minutes if your nuts need longer too roast. Be sure to stir once or twice during cooking process.
• Once you think the nuts look browned enough, remove from slow cooker and place on parchment paper.
• Spread out the nuts/seeds mixture.
• Let it dry.
• Add in your chocolate and cranberries and mix all together.
• Store in tight container or ziplock bag.