- Level: Easy
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 291
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 26 mg
- Level: Easy
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 291
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 26 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- On a foil lined baking sheet, combine almonds, pumpkin seeds, and coconut. Bake for 10 to 12 minutes or until coconut is golden brown. Remove from oven and let cool thoroughly. Combine toasted coconut mixture with dried cranberries and chocolate chips.
