½ cup almond butter
½ cup honey
¼ – 1 teaspoon cayenne pepper, per taste
½ teaspoon kosher salt
2 tablespoons cocoa powder
1 cup toasted pumpkin seeds
2 cups oats, preferably old fashioned, not quick
Line a rimmed pan with parchment or waxed paper. In a medium saucepan, over medium heat, combine the almond butter, honey, cayenne, salt and cocoa powder. Bring to a simmer and cook for 2 minutes. Remove from heat and add pumpkin seeds and oats. Stir well to combine then transfer to the pan. Using 2 spoons, separate mixture into small clusters. Set aside to cool. All that being said, my new way is to use mini muffin pans! I just made small balls, then mashed in the muffin cup. Work quickly before the mix cools. This made 1 full muffin tin, plus part of another!