Heat a dry pan to medium high. Add the coconut flakes and toast. This only takes 2-3 minutes, so stay close and keep it moving. While the coconut toasts, slice or chop one cup’s worth of dried apples and toss it in a medium-sized mixing bowl. When the coconut is done, add it to the apples then sprinkle 1/4 tsp of pumpkin pie spice and about 1/8 tsp of sea salt. I used Himalayan in a grinder… did about 20 turns. Mix everything together.
Meanwhile, get the pan back on the heat and melt one tablespoon of coconut oil over medium temperature (so you’ll want to dial it back a bit). This is going to seem like a lot of coconut oil, but I have a plan.
The cup of walnuts need to be added to the melted coconut oil, mix to coat the nuts. Then add 1/4 tsp organic vanilla extract, 1/4 tsp of pumpkin pie spice and about 15 turns of sea salt (a little less than 1/8 of a teaspoon). Continue stirring. The coconut oil will now form a glaze over the walnuts. Let this go for another 2-3 minutes, then remove from heat and allow the walnuts to cool slightly before letting them join the coconut-apple party.
Bring the snack mix together and serve immediately for a warm, slightly sweet / slightly salty Whole30 friendly snack!
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