You will need:
1 cup whole almonds
1/2 cup hazelnuts
1/2 cup pecans
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup ground flax seeds
1/2 cup shredded coconut
1/2 cup dried currants
1/4 cup butter
2 tbsp molasses
4 tbsp coconut sugar
Begin by preheating your oven to 325F and lining a baking sheet with parchment paper. Set aside.
In a food processor, add the almonds and hazelnuts. Pulse until nuts are broken into smaller pieces. Don't over pulse. You still want them chunky.
Add pecans, sunflower and pumpkin seeds. Pulse again 2-3 times.
Add coconut, flax meal, butter, molasses & coconut sugar. Pulse until well combined.
Stir in currants.
Pour mixture over parchment and spread evenly creating a thin layer. Push down so the layer is bout 1/2 cm.
Bake for 10-12 minutes or until edges are browning.
Let cool completely before breaking into small pieces. Store in an airtight container.