Nut Crunchies

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

• 2 cups organic pecans & almonds
• 1 cup (or more) Zenian Creamed Coconut
• 1 tablespoon (or as needed) coconut oil
• 1 - 2 tablespoons unrefined sugar (or to taste)
• 1/4 teapsoon Himalayan salt
• 1/2 cup (or more) shredded coconut or coconut flakes

Process sugar in a food processor until very fine.  Spread nuts in a cookie sheet and toast very lightly in a low heated oven. Place creamed coconut jar in hot water to soften. In a medium sized bowl, beat desired amount of creamed coconut, your choice of sweetener (see below), coconut oil, and salt with a mixer until creamy.  Make sure the sugar and salt are mixed in well.

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.

Variations:

• Use any nuts you prefer, and /or use stevia instead of sugar to taste
• Stir dried coconut tasted into the mixture before spreading out
• Add flavouring such as a tablespoon or two of lemon juice and some lemon zest for Lemon Nut Crunchies.
• Melt some organic dark chocolate, and spread over the mixture before or instead of sprinkling on the coconut.
• Stir bits of dried pineapple into the mixture for Pina Colada Nut Crunchies