Makes 3 cups
- 3 cups coconut chips
- 3 tablespoons sesame seeds (I used black in mine but you can use the regular cream ones if you like)
- 2 tablespoons raw honey
Heat the oven to 150C. Put the coconut chips and sesame seeds in a large bowl. Stir around. Add in the honey, if solid then heat so its more runny. Mix to coat evenly. Transfer to a lined baking tray with parchment paper. Bake for 20-25mins, checking at 20 mins. Allow to cool for 25-30 mins. Store in the fridge to keep crispy. Note: you can sub the honey for maple to make this vegan friendly!