125g of almonds, roughly chopped
125g of quinoa flakes
45g of sunflower seeds
45g of chia seeds
100g of dried cranberries
125g of puffed rice cereal
125g of dark chocolate chips
Grated zest of 2 large oranges
6 tbsp of coconut oil
125ml of clear honey
30g of light brown sugar
Step 1Place the almonds, quinoa flakes, sunflower seeds, chia seeds, dried cranberries, puffed rice cereal, chocolate chips, and orange zest in a bowl. Mix well with a wooden spoon and set aside. Grease and line a 20cm x 25cm (8in x 10in) baking tin with baking parchment.
Step 2Heat the oil, honey, and sugar in a saucepan over a medium heat. Bring to the boil, stirring occasionally, then cook for about 3 minutes, or until the sugar has melted. Remove from the heat, add the chocolate drops, and stir until they have melted.
Step 3Pour the honey and chocolate mixture onto the dry ingredients. Stir using a wooden spoon until evenly mixed. Tip the mixture into the prepared tin. Press down firmly with the back of a metal spoon to make a firm, flat layer.
Step 4Place the baking tin in the fridge for at least 4 hours, to allow the mixture to firm up. Remove from the fridge, turn out onto a chopping board, and cut into 16 pieces.