1/4 cup extra virgin coconut oil
1/4 cup cacao powder
1 tablespoon cacao nibs
1 1/2 cups coconut flakes
1 cup mixed nuts and seeds (e.g. pumpkin seeds and sunflower seeds), chopped
Add 1 teaspoon of xylitol to taste
Yoghurt and fresh fruit to serve

Heat oven to 120°C.
Mix coconut oil and cacao powder, add cacao nibs, nuts and coconut flakes, and xylitol if using.

Spread mixture on a baking tray lined with baking paper, Cook for 10 minutes, remove, mix ingredients to cover all the nuts and coconut with melted chocolate, return to oven to bake for another 10-15 minutes.

Remove from oven. Leave to cool on the baking paper. Once cooled put in the fridge on the paper. When hardened, remove the paper and the chocolate will adhere to the nuts.

Serve on top of Greek or coconut yoghurt.

NOTE: This recipe is not cat/dog friendly as xylitol is toxic to animals.
If you grind the mixture up before you bake it, it will be more like chocolate.