¼cupmelted coconut oil, you can also use olive oil, avocado oil or ghee
3tablespoonswater
1teaspoonsea salt
Instructions
Preheat oven to 300ºF and line a baking sheet(s) with parchment paper.
To the bowl of your food processor add 1 1/2 cups of the sliced almonds and the other nuts, pumpkin seeds, sunflower seeds and 1 cup of the unsweetened coconut flakes.
Pulse together a few times until broken up a bit. Do not over pulse. You don't want a powder or flour, just a chunky granola-like mixture.
Add the granola mixture to a large mixing bowl.
Add raw cacao, cacao nibs, coffee, chia seeds, monkfruit (or other sweetener) plus the remaining coconut flakes and sliced almonds. Give it a stir.
Add egg white, coconut oil, water, and sea salt. Mix really well to evenly coat.
Spread into an even layer on the parchment lined baking sheet or sheets.
Bake in 300ºF oven for 20 minutes or until golden brown. Tossing at 10 minutes.
Let sit to cool on the pan, without touching for 10 minutes, to maximize clusters.
Store in airtight container.
Notes
Use sprouted nuts to maximize their nutritional profile and digestibility If you cannot do almonds, or any of the other nuts, just go with a blend of your favorite nuts.For sweeteners you can also use honey or maple syrup, coconut sugar or nectar, etc.To make egg-free, simple leave out the egg white and to account for the wetness, increase your water and oil, slightly.