| Level: | Easy |
| Total: | 2 min |
| Prep: | 2 min |
| Yield: | 14 (1/4-cup) servings |
| Level: | Easy |
| Total: | 2 min |
| Prep: | 2 min |
| Yield: | 14 (1/4-cup) servings |
Ingredients
- 1 cup blanched toasted hazelnuts
- 1/2 cup toasted walnut pieces
- 1/2 cup dried apricots, sliced
- 1/3 cup pepitos (pumpkin seeds)
- 1/4 cup dark chocolate chips
- 1/4 cup white chocolate chips
- 2 tablespoons dried unsweetened shredded coconut
Instructions
- Combine all the ingredients in a plastic bag and shake until combined. Put a 1/4 cup into decorative bags and seal. Serve.
Nutrition Facts
| Calories | 165 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2.5 grams |
| Protein | 4 grams |
| Calories | 165 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2.5 grams |
| Protein | 4 grams |
Reviews
this recipe was a big hit in my house once i finished making it the next day it was gone thank you food network kitchens
White chocolate is THE worst chocolate for a diabetic because it is pure sugar. This recipe should not be listed with any diabetic recipes. It is good for anyone else, but, not for diabetics.