1 cup shredded coconut
1/2 cup each sultanas, pumpkin seeds and sunflower seeds
1/4 cup each black chia seeds and white sesame seeds
1/3 cup each tahini and honey
3 tbsp coconut oil
1 tsp each vanilla
1 tsp ground cinnamon
1/2 tsp salt
Grease a 20cm square baking tine and fully line with baking paper
Preheat oven to 160 C regular bake
Combine the coconut, sultanas and all the seeds in a large bowl
Put the tahini, honey, coconut oil, vanilla, cinnamon and salt in a small saucepan over a medium heat
Cook, whisking, until the mixture is bubbling and smooth
Pour onto the seed mixture and stir until everything is well coated
Press the mixture firmly into the tin
Bake for about 20 mins or until golden
Let cool completely in the tin
Lift out and cut into small cubes
Keep in the fridge