28 oz Almonds, whole, natural, toasted
14 oz Almonds, sliced, toasted
10 oz Oats, thick rolled, toasted
2 oz Almond Flour
1 oz Flax Seed, ground
2 tsp Sea Salt, smoked
17 oz Pumpkin Seeds, toasted
2 Tbsp Guajillo Chile Pepper, ground
1 Tbsp Pequin Chile Pepper, ground
1 1/2 Tbsp Black Pepper, cracked
1 tsp Cumin, ground
1 Tbsp Coriander seeds
11 oz Honey
18 oz Agave Nectar
Water, as needed
11 oz Almond Butter, creamy
2 oz Cocoa Nibs, toasted
1 1/2 Tbsp Sea Salt, smoked
1.In a standing mixer, combine whole almonds, sliced almonds, oats, almond flour, flax seeds, 2 tsp. sea salt, pumpkin seeds, guajillo chile, pequin pepper, black pepper, cumin, and coriander.
2.In a medium, heavy-bottomed saucepan, add the honey and agave nectar; bring to a boil over high heat.
3.Brush sides of pan with water to prevent crystallization of syrup.
4.Cook syrup to 240 degrees F, then remove from heat.
5.Add the almond butter to the syrup mixture.
6.Pour the almond butter and syrup mixture into the mixer. Using the paddle attachment, beat the almond mixture thoroughly.
7.On a half sheet tray lined with parchment, evenly spread out the mixture.
8.Sprinkle the cocoa nibs and remaining sea salt over the top of the mixture and press.
9.Cool at room temperature.
10.Once cool, cut into bars.