• Chef: Ronnit Hoppe
• Serves: 12
• Time: 25 minutes

Ingredients

Dry

• 1 cup pumpkin seeds
• ½ cup sunflower seeds
• ½ cup shredded coconut
• 2 tbsp hemp seeds (or chia seeds)
• 2 tbsp flaked almonds or cacao nibs
• good pinch salt

Wet

• 1 tbsp vanilla extract
• Scant ½ cup rice malt syrup
• 1 tsp coconut oil

Method

Preheat oven to 170°C. Line a baking tray with baking paper.

Place wet ingredients into a small bowl over simmering water. Stir until oil is melted.

Combine dry ingredients in a large bowl. Pour the melted liquid into the dry ingredients and combine quickly. Spread onto the baking tray and smooth out into a thin layer (use the back of a metal spoon dipped in hot water). Try to get it as thin as possible without having gaps.

Bake for about 15 minutes, checking halfway.

Allow to cool completely, then break into large pieces. Store in a sealed container in the freezer.