1 cup raw almonds
Fine sea salt
1/4 cup raw honey
3 Tablespoons coconut oil
3 Tablespoons raw cacao or natural cocoa powder
1/2 tsp vanilla extract
2 drops Peppermint or Cinnamon Essential Oil
2 Tablespoons chia seeds
1/2 cup unsweetened shredded coconut
1 cup dried cranberries or raisins
Soak walnuts and almonds covered in water with a pinch of salt overnight or for about 8 hours. (Soaking the nuts first removes the enzyme inhibitors, making them easier to digest)
Preheat oven to 200 degrees F/ 93 degrees C. Drain and rinse the nuts and quickly them in a cloth towel.
Place the nuts in a food processor and pulse briefly until just coarsely chopped.
Gently melt together the coconut oil and honey in a small saucepan over low heat stirring continually to combine. Remove from the heat. Add in the cocoa powder, a pinch of salt, the vanilla, and the essential oil. Whisk to blend until well combined. Add to the nut mixture and stir to combine. Add the chia seeds and stir again.
Spread mixture evenly on a baking sheet lightly sprayed with oil. Bake at 200 degrees for about 2 hours, stirring every hour. Add the coconut and cranberries. Bake for 2 more hours, or until dry and crispy.
Cool on wire rack. Store in airtight container.