White Chocolate Crunchies

35g dried cranberries, chopped

35g dried goji berries

60g sunflower seed

60g mixed chai seeds

80g pumpkin seeds

60g linseed seeds

75g pistachios, roughly chopped

75g macadamia nut, chopped

100g white chocolate, roughly chopped

65g oats

125ml honey 

125ml macadamia butter

Topping:

250g-350g white chocolate, melted

35g goji berries

40g lightly toasted fresh coconut

Method 

Preheat oven to 170°C.

Grease and line 23cm x 33cm baking tray with foil and grease the foil.

In a large bowl, add all the ingredients (except for topping ingredients) and mix until well combined.

Tip into the prepared lined baking tray.

Wet the palm of your hands with water and press the granola down firmly until level - wetting the hand prevents the mixture from sticking to your hands as you press it firmly.

Bake for 15 minutes until slightly golden. Meanwhile, melt the chocolate in a double boiler.

Remove the granola bake from the oven and cover with the melted chocolate.

If you would prefer less chocolate, you can lightly drizzle instead of completely covering the bars.

Sprinkle over the goji berries and fresh coconut.

Leave to cool and then chill in the fridge so it hardens slightly.

Once chilled, remove from the tin, peel off foil and cut into 15 evenly sized bars.

Serve as a snack or place in an airtight container for up to 3 weeks.