Ingredients:

  • 3 cups Rice or Corn Chex cereal
  • 2 cups Mini pretzel twists
  • 1 cup Raw pecan halves
  • 1 cup Raw almonds
  • 1/4 cup Grade A Maple Syrup
  • 2 tbsp Extra virgin coconut oil, melted
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Sea salt
  • 1/2 cup Dried cranberries
  • 1/4 cup Dark chocolate chips (70% cacao)
  • 1 tbsp Hemp hearts

Instructions:

  1. Preheat your oven to 325°F and line a large sheet pan with parchment paper.
  2. Combine the 3 cups of Chex, 2 cups of pretzels, 1 cup of pecans, and 1 cup of almonds in a huge mixing bowl.
  3. Melt the 2 tbsp of coconut oil in a small bowl, then whisk in the 1/4 cup of maple syrup, cinnamon, ginger, cayenne, and sea salt.
  4. Drizzle the spicy syrup over the dry base.
  5. Toss everything gently with a rubber spatula until the cereal looks glossy and evenly coated.
  6. Spread the mixture onto your prepared pan in a single, even layer.
  7. Bake for 10 minutes until the nuts smell toasted and the syrup is bubbling.
  8. Remove from the oven and immediately sprinkle the 1/2 cup of cranberries and 1 tbsp of hemp hearts over the hot mix.
  9. Let the tray cool completely for at least 30 minutes until the glaze feels hard and dry to the touch.
  10. Scatter the 1/4 cup of chocolate chips over the cold mix and toss one last time before serving.