Preheat oven to 350 F and prepare two baking sheets with parchment paper.

In a bowl, toss the seeds with the coconut oil, 2 teaspoons cinnamon, 1 teaspoon cumin, 1/4 teaspoon salt, and 2 tablespoons sugar. Divide between the two baking sheets and bake for 25 minutes, stirring once.

Remove from the oven and top with an additional 1 teaspoon cinnamon, 1/4 teaspoon cumin, 1/4 teaspoon chili and 1 teaspoon coconut sugar. Bake for another 5 to 10 minutes until golden.

Remove from the oven and sprinkle with the last 2 teaspoons sugar and fleur de sel. Allow to cool then transfer to an air tight container for up to 2 weeks.