Whole Living, January/February January/February 2013
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1/2 cup shelled pistachios
1/2 cup chopped unsweetened dried apricots
1/2 cup toasted unsweetened coconut flakes
1/2 cup chopped toasted almonds
Combine pistachios, apricots, coconut, and almonds in a bowl.
Store in an airtight container up to two weeks.