Image: Brittany via Eating Bird Food


  • 3-4 cups toasted coconut chips or flakes (not  desiccated)
  • 2 cups activated sunflower seeds,  roughly chopped
  • 1 cup activated pumpkin seeds  (pepitas)
  • 2 cups activated cashews,  roughly chopped
  • ½ cup activated hazelnuts, roughly chopped
  • 5 medjool dates, pitted and roughly chopped
  • 2 cups activated macadamia nuts, roughly  chopped
  • ½ cup activated almonds, roughly chopped
  • 10 dried apricot halves, roughly  chopped (sulphur free)
  • ¼ cup activated pistachios, roughly chopped
  • 2 tablespoons raw honey
  • ½ cup coconut oil


  1. Preheat the oven to 170°C (325°F).
  2. Line two baking trays with baking paper.
  3. Place all the ingredients in a large bowl and mix until well combined.
  4. Spread the mixture evenly over the two baking trays and bake for 30 minutes, mixing halfway through.
  5. Remove from the oven and set aside to cool.
  6. Store in airtight containers in the fridge and use as required.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.