1 cup almonds, roughly chopped
½ cup macadamia nuts or pecans roughly chopped
½ cup shredded coconut
½ cup dried blueberries
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup sesame seeds
¼ cup chia seeds
1 tablespoon orange or lemon zest
½ cup maple syrup
3 tablespoons coconut oil, melted
Preheat the oven to 180°C.
Grease and line a 35 cm x baking tin with baking paper.
In a large bowl, mix together the nuts, coconut, blueberries, seeds and citrus zest until well combined.
Stir in the maple syrup and coconut oil and mix well to coat everything evenly.
Pour the mixture into the prepared baking tin, levelling out with the back of a wooden spoon.
Bake for 15-20 (or until golden brown).
Remove the tray from the oven and leave to cool for 20 minutes or so, then gently lift the slab out of the tray using the baking paper.
Transfer it to the fridge for 30 minutes to firm up further.
Cut into 10 slices, then each individually in baking paper and tie with string to prevent the slices from sticking together.
Store in the fridge for up to 10 days.
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