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Cashew Pepita Chipotle Crunch Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Author: Angela Marinelli, M.S., M.Ed


  • 1 cup cashews raw, unsalted
  • 1 cup pepitas raw, unsalted
  • 2 TBS coconut nectar
  • 2 tsp maple syrup
  • 1/2 tsp chipotle powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 3/4 tsp coarse sea salt


Ahead of Time

  • Line a baking sheet with parchment or a Silpat.
  • Crush cashews into pieces roughly the size of the pepitas (or any seed you choose to use.)

Heat and Toast

  • Heat the coconut sap, maple syrup, chipotle powder, cumin, paprika, and coarse sea salt in a small sauce pan over medium low to low heat. Let simmer lightly for 3-4 minutes.
  • Heat pepitas and cashews in a large skillet over medium high heat until toasted. (About 5 minutes.)
  • Once lightly toasted, coat with the seasoned syrup from the sauce pan.
  • Mix well quickly, making sure that all the nuts and seeds are coated. Let cook for 2-3 minutes, stirring constantly.

Cool and Break

  • Spread out onto a Silpat or parchment paper. Let completely cool.
  • Break into brittle or bite size pieces.


Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013