Cranberry Pumpkin Pie Spice Seed and Nut Bars {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 10 bars
 
Cranberry Pumpkin Pie Spice Seed and Nut Bars {Paleo} feature the winning flavor combination of nuts, honey, and warm spices in a festive treat.
Ingredients
  • 1 cup (145 g) raw, unsalted pumpkin seeds
  • 1 cup (115 g) raw, unsalted walnuts, coarsely chopped
  • ½ cup (40 g) unsweetened shredded coconut
  • 7 tablespoons honey
  • ¼ cup (30 g) almond flour (or almond meal)
  • ½ cup (60 g) dried organic cranberries
  • 1 tablespoon coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice mix
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 325F. Spread the pumpkin seeds and walnuts out on a large baking sheet and toast until starting to turn golden, about 7 minutes. Stir in the coconut and return to the oven until the coconut, seeds, and nuts are all light golden, about 5 minutes more. Transfer to a large bowl.
  2. Turn the heat up to 350F and line an 8 by 8-inch pan with parchment paper.
  3. Add the honey to a 3-quart saucepan over medium heat. Bring to a boil and let it boil for 3 minutes, turning the heat down slightly as necessary so it doesn’t boil over. Remove from heat.
  4. Add the almond flour, cranberries, coconut oil, vanilla, pumpkin pie spice mix, and salt to the bowl with the pumpkin seed mixture and stir to combine. Stir in the honey.
  5. Pour the mixture into the prepared pan, spreading it out as evenly as possible.
  6. Bake until golden, about 20 minutes.
  7. Cool to room temperature and then refrigerate to chill before cutting and serving.
  8. Store the bars wrapped in the fridge.
Notes
Recipe adapted from @secretsquirrelfood's recipe for Honey Coconut Macadamia Bars on Instagram.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/cranberry-pumpkin-pie-spice-seed-and-nut-bars-paleo/