- 2 – 2 ½ cups mixed nuts/seeds/dried berries
- (I used cashews, macadamias, pistachios, brazil nuts, hazelnuts, walnuts, pepitas, sunflower seeds, sesame seeds, chia seeds, gogi berries and a few dried dates)
- ½ cup coconut oil
- ¼ cup rice malt syrup
- 1/2 tsp Himalayan rock salt or unrefined sea salt
- Line a shallow container with baking paper (mine was 12cm x 20cm x 3cm)
- Use either a food processor or a knife and your chopping board to break the nuts and seeds down into your desired consistency. (I like mine crunchy, but I discovered the hard way that you can’t leave your nuts whole. My first batch didn’t stay together when I tried to cut them!)
- Heat the coconut oil and rice malt syrup over medium heat until hot and runny (they won’t combine completely)
- Add the coconut oil/rice malt syrup blend to your mix of nuts/seeds and stir well to combine.
- Allow to cool so that the coconut oil is no longer runny and the mix is a little sticky. Then stir the mixture again because the coconut oil tends to settle in the bottom.
- Pour half the mix into your baking paper lined container. Put another layer of baking paper over the mixture and press it into all corners (the baking paper allows you to press onto the mix without it getting stuck to your fingers.)
- Add the remaining mix and compact as best you can.
- Put in the refrigerate for about 2 hours to allow it to set.
- Use a hot sharp knife to cut into desired size. (You can heat the knife using hot water)