1 cup nuts (I use almonds or pecans)
1 cup shredded coconut (I use unsweetened)
1/2 cup seed kernels (I use sunflower or pumpkin)
1/4 cup syrup (I use agave or maple)
1 tsp vanilla
2 tsp cinnamon
1/4 tsp sea salt
Preheat the oven to 250 degrees and line a baking sheet with parchment paper.
Put the nuts in a food processor and pulse into smaller pieces (or chop). Transfer them to a bowl. Add remaining ingredients and stir well to combine.
Spread mixture on pan and press down with your hands into a thin layer.
Bake for 30 minutes, or until golden.
Let cool completely and then break into pieces. Store in a container in your fridge and enjoy!