Brownies, seeds

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-3 cups pumpkin seeds, hulled

-1 cup sunflower seeds, hulled

-1/2 cup cocoa, or carob powder if you have it

-1/2 cup maple syrup or honey

-1/2 cup pecans, broken

-1 tbsp vanilla

-3/4 cup water, room temperature

*I used half honey and half coconut sugar on this one. Meaning, feel free to play around with your sweetener.

*Line 8” by 8” baking dish with parchment paper.

*Place your pecans in warm oven(150 degrees) the night before, so they'll be crispy if you want to add more yum to it.

1. Throw your pumpkin and sunflower seeds into your food processor and process till a fine meal. Refer to pictures. Once processed down, throw the seed mix into your stainless steel bowl.

2. Add your cocoa and sweetener to the bowl and mix together with your hand mixer. Add your vanilla to the measured out water and add to the mix.

3. It’s going to be very thick and sticky, but mix real well. Once mixed together, scrape it into your lined baking dish. Use your spatula or just your hand and mold it into the dish so it’s even and bakes well.

4. This is going to bake real slow at 170 degrees. Let it bake for 12 hours and then rotate it and bake another 12 hours. Enjoy!