Ingredients
Equipment
Method
- Heat a dry skillet over medium heat for 1 minute. Add the almonds and pecans and toast for 3 minutes, stirring constantly.
- Add the pumpkin seeds and toast for 1 more minute, stirring constantly.
- Add the coconut flakes for the final 60 seconds — they burn quickly, so stir continuously until they just turn golden.
- Remove from heat. Stir in the vanilla extract immediately; it will sizzle off.
- Sprinkle the monk fruit sweetener, cocoa powder, and sea salt over the warm mix. Stir thoroughly so every piece picks up a thin coating.
- Cool completely on a sheet of parchment paper (about 10 minutes). Once cool, fold in the cacao nibs and transfer to an airtight jar.
Nutrition
Notes
Net carbs: 3g per serving (7g total carbs minus 4g fiber).
Substitutions: Replace cacao nibs with chopped 90% dark chocolate (1 square per serving). Swap monk fruit for allulose or skip entirely for a less sweet mix.
Storage: Airtight glass jar at room temperature for up to 3 weeks. The cacao nibs may bloom slightly in heat — flavour is unaffected.
Reheating: Not needed; serve at room temperature.
