Ingredients: 

• 1 whole bag shelled and roasted pistachios

• 1/2 cup roasted pumpkin seeds

• 1 teaspoon sea salt

• 2 tablespoons maple syrup

Directions: 

• Heat a 425 degree oven and line a sheet pan with parchment paper

• Place shelled pistachios and pumpkin seeds evenly on your baking sheet and bake for a few minutes until the nuts and seeds are lightly browned. Toss frequently to prevent burning

• Let cool

• Add your cooled nuts, salt and maple syrup to the dry container of a high speed blender.

• With your plunger slowly press mixture down while the blender in on low-medium speed, ramping up the speed as the mixture becomes more smooth.

• Once the mixture is to your desired consistency stop the blender.

• Add to a sealed container and keep in the fridge.

• Enjoy on your favorite gluten free bread or ice cream.