3/4 cup unsalted almond butter
2 tablespoons coconut oil
I tablespoon organic maple syrup
2 teaspoons stevia
2 tablespoons organic cocoa powder
Generous pinch pink Himalayan salt
1/3 cup roasted unsalted almonds
1/3 cup pecans
1/3 cup walnuts
1/3 cup chopped pitted dates
1/3 cup chopped dried figs
1/4 cup toasted pumpkin seeds
1/2 cup organic unsweetened shredded coconut
1/4 cup raw or roasted sunflower seeds
1/4 cup organic cacao nibs
2 teaspoons chia seeds
2 teaspoons flax seeds
Combine the almond butter, coconut oil, maple syrup, and stevia in a large glass bowl. Heat in a microwave for about 30 seconds, or until the cocoa butter melts and the almond butter is softened. (Alternatively, you can warm this mixture in a stainless steel saucepan over low heat.) Stir in the cocoa powder and salt and set aside.
In the bowl of a food processor fitted with the metal blade attachment, combine the nuts, dates, figs, and pumpkin seeds, pulsing until the mixture is crumbly.
Transfer the nut mixture to the almond butter mixture, add the coconut, sunflower seeds, cocoa nibs, chia seeds, and flax seeds. Stir to combine until the mixture starts to hold together. Try forming a ball the size of a small walnut. If the mixture is too dry, incorporate additional coconut oil or almond butter, as needed.
Form the mixture into walnut-size rounds.
Store in an airtight container for up to 1 week.