You can choose to omit or reduce the amount of rice malt syrup to taste. I personally find the coconut oil provides enough sweetness. 3 cups (175 g) coconut flakes 2 cups (250 g) mixed almonds, cashews, pecans, walnuts and pumpkin seeds (preferably activated, see here), roughly chopped 2 tablespoons chia seeds 1 teaspoon ground cinnamon (optional) 80–100 g coconut oil or melted butter 4 tablespoons rice malt syrup (optional) ½ cup (50 g) raw cacao powder 2 tablespoons cacao nibs ½ cup (125 ml) Greek-style full-fat organic plain yoghurt or unsweetened coconut yoghurt, to serve Preheat the oven to 120°C (gas ½) and line a baking tray with baking paper. Combine all the ingredients except the yoghurt, then spread evenly on the prepared tray. Bake for 15–20 minutes or until golden, turning halfway through the cooking time. I like to bake mine until it’s quite dark – the darker, the crunchier. Remove from the oven and allow to cool. Remove from the oven and allow to cool.
