Ingredients

• ½ cup raw whole almonds, (2 ounces)
• ½ cup walnut halves & pieces, (2 ounces)
• ½ cup halved pecans, (2 ounces)
• ¼ cup unsweetened coconut flakes
• 6 pitted dates, soaked in hot water 10 minutes
• ¼ cup water
• 1 tablespoon olive oil
• 1 tablespoon Rustic Herb Seasoning
• 1 teaspoon Kosher salt

Directions

1. Preheat oven to 300°F. In large mixing bowl, combine all nuts and coconut flakes; set aside.
2. Using an immersion blender or in a small food processor or blender, combine soaked and pitted dates, water, oil, Rustic Herb Seasoning and salt. Process until smooth, scraping down sides occasionally.
3. Transfer date mixture to bowl with nuts. Toss to coat well. Transfer to a large rimmed baking sheet lined with parchment paper or aluminum foil. Spread to a single layer. Bake 25-30 minutes, stirring 2-3 times.
4. Remove from oven. Cool completely. Refrigerate in an airtight container.

• Makes 7 (¼ cup) servings.
• Make Ahead: Prepare as directed. Refrigerate in an airtight container up to two weeks.
• Note: Small (2 ounce) bags of nuts can be found in the baking aisle of your grocery store.

Nutrition

Per serving: Calories: 214, Total Fat: 18g, Sat. Fat: 2.5g, Cholest: 0mg, Sodium: 538mg, Carbs: 11g, Fiber: 3g, Sugar: 6g, Protein: 4g.