Crunchy Cocoa Buckwheat Muesli


Crunchy Cocoa Buckwheat Muesli
3 cups rolled oats
1 cup buckwheat (best if soaked in water for an hour beforehand)
2 cups shredded coconut
1 cup chopped hazelnuts
1/2 cup almonds
3 Tbsp chia seeds
1 cup chopped dates
¼ cup coconut sugar (optional) 
½ tsp Himalayan sea salt
1/3 cup honey
1/3 cup coconut oil
1 tsp vanilla extract
½ cup cocoa powder

1. Get the oven to about 160 degrees Celsius
2. In a large bowl combine oats, buckwheat, coconut flakes, hazelnuts, chopped almonds, dates, chia seeds and coconut sugar. 
3. In a small saucepan over low-medium heat, melt coconut oil and add the honey, vanilla, salt and cocoa powder. Stir until smooth and chocolatey.  
4. Pour liquid ingredients over dry and mix together.
3. Spread and compact the mixture into an even layer on a lined baking sheet. Bake for 15 minutes, remove from oven, flip the muesli in large chunks, and place back in oven to bake for another 10 minutes, stirring often. It is difficult to tell when its cooked due to the dark colour, the best way to tell is by checking to see if the nuts are crunchy!