Adapted from

1 cup organic cashews
1 cup organic almonds
1 cup (or more) Coconut Cream Concentrate
1 tablespoon (or as needed) coconut oil
1 – 2 tablespoons maple syrup
1/4 teaspoon Himalayan salt
1/2 cup (or more) shredded coconut or coconut flakes

Spread nuts in a cookie sheet and toast very lightly in a low heated oven. Place Coconut Cream Concentrate jar in hot water to soften. In a medium sized bowl, beat desired amount of Coconut Cream, maple syrup, coconut oil, and salt with a mixer until creamy.

Fold the toasted nuts into the mixture and mix well with a large spoon until all nuts are well coated. Spread mixture evenly on a cookie sheet covered with parchment paper.

Sprinkle the coconut shreds or flakes toasted lightly if desired over the Nut Crunchies and place cookie sheet in the refrigerator.

When cold, break apart the Nut Crunchies into bite-sized pieces and store in covered containers in the refrigerator.

Note: all measurements are approximate and can be varied to suit your taste. It is pretty hard to mess these up.


Use any nuts you prefer, and/or use stevia or palm sugar instead of maple syrup to taste.
Stir dried coconut toasted into the mixture before spreading out.