Honey-Roasted Nut and Dried Fruit Energy Bites

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a medium bowl, combine 1 cup mixed nuts, 1/4 cup pumpkin seeds, and 1/4 cup sunflower seeds.

In a small saucepan over low heat, warm 2 tablespoons of honey, 1 tablespoon coconut oil, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon sea salt until melted and well combined, about 2 minutes.

Pour the honey mixture over the nut and seed mixture, stirring thoroughly to coat evenly.

Spread the coated nuts and seeds in a single layer on the prepared baking sheet.

Bake for 15-20 minutes, stirring halfway through, until the nuts are golden brown and fragrant. Watch carefully to prevent burning.

Remove from the oven and allow to cool completely, about 15 minutes. The mixture will become crispier as it cools.

Once cooled, transfer the honey-roasted nuts and seeds to a food processor.

Add 1/3 cup each of chopped dried apricots, dried cranberries, and dried cherries to the food processor.

Pulse 8-10 times until the mixture is coarsely chopped but not completely smooth.

Transfer the mixture to a large bowl and add 1/2 cup rolled oats, 2 tablespoons ground flaxseed, 1 tablespoon chia seeds, and 1/4 cup dark chocolate chips.

Add the remaining 1 tablespoon of honey and mix thoroughly with your hands until the mixture sticks together when pressed.

Using a tablespoon measure, scoop the mixture and roll between your palms to form 16 compact balls (4 servings of 4 balls each).

Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.

Store in an airtight container in the refrigerator for up to one week.