• ½ cup raw almond slivers
  • ½ cup raw crushed cashews
  • ½ cup raw walnut pieces
  • ½ cup pecan halves
  • ¼ cup blanched almond flour*
  • ¼ cup unsweetened shredded coconut
  • 2 tbsp. unrefined coconut oil
  • ¼ cup organic maple syrup
  • ¼ tsp. Ceylon cinnamon
  • ½ tsp. Himalayan salt
  • ½ tsp. vanilla extract
  • ¼ cup dried tart cherries
  • Elk meat, sliced 1” thick bites
  1. Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and spray lightly with coconut or avocado oil.
  2. In a mixing bowl, add the nuts, almond flour, shredded coconut, cinnamon, and salt.
  3. Add the coconut oil and maple syrup in another bowl, microwave for 30 seconds or until melted. Stir in the vanilla extract and pour over nut mixture. Toss to fully coat.
  4. Spread mixture flat on baking sheet. Make sure it’s flat, but compact to ensure that clusters will form. Bake for 20 minutes. Flipping carefully at the halfway point.
  5. Bake for an additional 7 minutes at 340 degrees Fahrenheit. Remove from oven, let cool.
  6. Break into clusters. Add the tart cherries and elk bar pieces. Store in an airtight container to maintain freshness!
*Can substitute ground flax meal here.