WHAT YOU NEED (I used all organic and raw ingredients):

• 1 cup cashews
• 3/4 cup pecans
• 1/4 cup pumpkin seeds, shelled
• 1/4 cup cacao nibs
• 1/2 cup unsweetened shredded coconut (you can also do flakes if you prefer)
• 1/4 cup coconut oil
• 1/4 cup raw honey
• 1 tsp vanilla
• 1 cup dried figs chopped up (great deal on these at Costco!)
• 1 tsp celtic sea salt

WHAT TO DO:

• preheat oven to 300 degrees F. Line a baking sheet with parchment paper
• place the cashews and pecans into a blender and pulse to break the mixture into smaller pieces, then pour them into a medium bowl (you can also just chop them with a knife)
• add in the coconut flakes, pumpkin seeds, and cacao nibs
• melt coconut oil on stovetop, pour into measuring cup, add honey, stir to melt it
• then add vanilla, and stir some more
• pour into the bowl with the nut/seed mix and get your hands dirty making sure it’s all coated
• spread the mixture out into a shallow baking dish and cook for 20-25 minutes, stirring once or twice, until the mixture is lightly browned (and your kitchen smells like heaven)
• remove from the oven and stir in the dried figs and salt
• press the granola mixture out on a parchment paper covered cookie sheet to form a flat, even surface
• pop it in the fridge for 20 minutes and then break into chunks
• ENJOY!! We had ours over my cocoa chia pudding
• IF there is any left, store in an airtight glass container