Preheat oven 180°C/350°F/Gas Mark 4 – line a biscuit tray with baking paper and grease lightly with coconut oil.
1/2 cup almonds, roughly chopped
1/2 cup cashews, roughly chopped
1/4 cup Brazil nuts, roughly chopped
1/4 cup pecan nuts, roughly chopped (or nuts of your choice)
1/2 cup unsweetened shredded coconut
1/4 cup coconut flakes
1/4 cup buckwheat flour, or almond meal, or LSA (flax meal)
1/3 cup goji berries or (dried fruit of choice) cranberries are nice too!
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
3 T chia seeds
3 T sesame seeds
1/2 coconut oil, (melted)
1/2 cup rice malt syrup
1 tsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp all spice
1/4 cup protein powder flavour of choice (this is optional)
Mix all ingredients together except for coconut oil and rice malt syrup in a large bowl.
Melt the coconut oil and rice malt syrup together over low heat or in the microwave.
Pour mixture over nuts and stir through until everything is evenly coated.
Spread out evenly into the lined biscuit tray with a spatula and bake for 15 – 20 minutes.
Remove from the oven and let cool for 20 minutes, then lift out gently using the baking paper, and place in the fridge for 1 hour to harden. Once solid, remove from the fridge and top with a drizzle of home made chocolate (optional). Return to the fridge to set and then slice into bars of your desired size.
Wrap each bar in baking paper so they don’t stick together and keep in an airtight container in the fridge.