Ingredients:
- 3-4 cups toasted coconut chips or flakes (not desiccated)
- 2 cups activated sunflower seeds, roughly chopped
- 1 cup activated pumpkin seeds (pepitas)
- 2 cups activated cashews, roughly chopped
- ½ cup activated hazelnuts, roughly chopped
- 5 medjool dates, pitted and roughly chopped
- 2 cups activated macadamia nuts, roughly chopped
- ½ cup activated almonds, roughly chopped
- 10 dried apricot halves, roughly chopped (sulphur free)
- ¼ cup activated pistachios, roughly chopped
- 2 tablespoons raw honey
- ½ cup coconut oil
Directions
- Preheat the oven to 170°C (325°F).
- Line two baking trays with baking paper.
- Place all the ingredients in a large bowl and mix until well combined.
- Spread the mixture evenly over the two baking trays and bake for 30 minutes, mixing halfway through.
- Remove from the oven and set aside to cool.
- Store in airtight containers in the fridge and use as required.
Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.
