Place a sauté pan over medium heat and add the shallots and coconut oil. Sweat the shallots for 4 to 5 minutes, or until translucent. Allow to cool completely.
Preheat the oven to 325°F (160°C). Place the nori in a single layer on a baking sheet. Toast the nori sheets for 4 to 5 minutes, until lightly crispy. Rip the nori into little pieces and set aside.
Lower the oven temperature to 200°F (100°C).
Place the pumpkin seeds, salt, nori, and shallots into the Vitamix container in the order listed and secure the lid. Remove the lid plug and insert the tamper.
Select Variable 1, start the machine and slowly increase to its highest speed. Use the tamper to press the ingredients toward the blades. Blend for 1 minute, or until the mixture looks smooth and creamy.
Line a sheet tray with parchment paper and remove the mixture to the tray. Cover with another sheet of parchment and roll out flat with a rolling pin.
Bake in the 200°F (100°C) oven for 2 to 2½ hours, until crispy. Break up into small pieces and set aside.
Scroggin
Ingredients
175 g (1 cup) chopped dark chocolate
75 g (¼ cup) dried sour cherries
85 g (1 cup) buckwheat groats
2 Tablespoons crystalized ginger
Directions
To make the scroggin, mix the remaining ingredients with pumpkin seed crisps and store in an airtight container.
