Ingredients
- 1/4 cup pecan halves
- 1/4 cup chopped pistachios
- 3 tablespoons sliced almonds
- 2 tablespoons pepitas shelled pumpkin seeds
- 10 to 12 ounces dark chocolate or your favorite chocolate
- 3 tablespoons dried cranberries I prefer the reduced-sugar variety
- 3 tablespoons golden raisins
- 2 teaspoons shelled hemp seeds
- 1 teaspoon chia seeds
- 1/2 teaspoon coarse sea salt
Instructions
- Preheat your oven to 250 degrees.
- Combine the pecans, pistachios, almonds and pepitas on a baking sheet. Place them in the oven and toast for about 10 to 12 minutes, keeping a close eye on them to avoid getting too toasty. Remove from the oven and set aside to cool while you melt the chocolate.
- Place the chocolate on a baking sheet lined with parchment. Set it in the oven, still at 250 degrees, for about 5 minutes. Keep peeking at it and as soon as the chocolate has softened, remove it from the oven.