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!

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