Makes 350g (approx 7-8 servings)
- 130g hazelnuts
- 45g pecans
- 65g cashews
- 30g pumpkin seeds
- 30g sunflower seeds
- 20g coconut chips
- 25g cacao nibs
- 2 1/2 tablespoons raw honey (can sub in for maple syrup for vegan version)
- 1 tablespoon melted coconut oil
- 1 heaped teaspoon ground cinnamon
- 1 heaped teaspoon ground cardamom
- 2 teaspoons fennel seeds
- Seeds from 1 vanilla pod
- 3 pinches mineral-rich salt (like sea salt or Himalayan)
Pre-heat the oven to 150°C. Line a baking tray with baking parchment.
Place the hazelnuts, pecans, cashews, pumpkin seeds, sunflower seeds, coconut chips and cacao nibs in a food processor. Pulse for 30 seconds to break down into smaller chunks, but not too fine. Transfer to a large bowl.
Add the honey (or maple syrup), coconut oil, cinnamon, cardamom, fennel seeds, vanilla and salt. Mix thoroughly until well coated. Transfer to the baking tray and bake for 20 minutes, then give it a bit of a stir and pop back in for a further 15 minutes.
Store in a sealed glass jar in a cool dry place or the fridge.
Serve with yogurt and/or milk (full fat dairy or plant based) with an extra drizzle of raw honey/maple for a sweet kick.
*TIP if you want to activate your nuts and seeds then that will give an additional nutritional boost. See my book for more on this.