One 12 ounce bag dark chocolate chips; 1 tablespoon coconut oil; 3/4 chopped pecans; 1/4 cup peanuts; 1 cup sweetened coconut flakes; 1 tsp. vanilla; 1 tsp. spicy chocolate cinnamon cane sugar; 1 tsp. sea salt
Directions: Preheat oven to 375 degrees. Line a baking sheet with foil. Toast the nuts for 4 minutes. Add the coconut to the pan. Toast for one additional minute. Remove from oven. Line a baking sheet with parchment paper. Melt chocolate and coconut oil in a microwave safe dish. Stir after 30 seconds. Heat 30 additional seconds and stir. If chips are not fully melted, heat for 10 additional seconds until fully melted. Add the vanilla and cane sugar. Fold in half the pecans and peanuts. Use a spatula to spread chocolate onto lined baking sheet. Top with remaining nuts and toasted coconut. Sprinkle with sea salt. Place the baking sheet into the refrigerator for 1 hour to harden. Break into pieces.