60-80g Qnola - any flavour

5 Tablespoons Agave, Raw Honey, Coconut Blossom Nectar or Date Syrup

1 1/2 Tablespoons Tamari

3 Tablespoons Desiccated Coconut

80g Chopped Cashew Pieces

2 Tablespoons Cacao Nibs

1 Tablespoon Coconut Oil or Cacao Butter

1 Tablespoon Chia Seeds

2 Tablespoons Golden Linseeds


Preheat the oven to 120c.

In a medium mixing bowl, combine the agave, tamari, desiccated coconut, cashew pieces, chia seeds, linseeds, cacao nibs and melted coconut oil. Whisk to combine and ensure all nuts and seeds are evenly coated in coconut oil, tamari and agave. Toss the Qnola into the bowl and stir again, to coat it as much as possible.

Spoon the mixture onto a baking tray lined with greaseproof paper. Spread the mixture out evenly so it covers the tray and place in the oven for 10-20 minutes. Remove from the oven when the mixture is browning and leave to cool and harden entirely. I place mine in the fridge for about half an hour.

When the mixture is solid, carefully twist the greaseproof paper to pop the cluster off, and break them with your hands into bite-size pieces. Fill a bowl with the clusters and enjoy with friends as you would popcorn. Experiment with flavours such as savoury nutritional yeast, spicy chilli and cacao, or salted caramel and almond butter. Store in an airtight container for up to a week in the fridge.

+ You can also try a raw version by setting the nuts in the freezer instead of baking them, or by making a thick date, almond butter and coconut oil paste to stick them together and, again, set in the freezer.



Recipe by Danielle Copperman.