Ingredients

Method

• 180 g rolled oats
• 2 T rolled oats
• 2 T sesame seeds
• 60 g fresh coconut chunks, thinly sliced
• 100 g raw almonds, roughly chopped
• 100 g coconut oil
• ½ cup honey
• 2 t Woolworths sumac
• 1 T Woolworths tahini
• 150 g vanilla extract
• 150 g Woolworths white chocolate chips
• Woolworths double-cream coconut yoghurt, for. serving

Method

Ingredients

1. Preheat the oven to 180°C. Place all the ingredients except the chocolate into a bowl then, using clean hands, massage the ingredients together until thoroughly combined.

2 Lightly grease a baking tray and line with greaseproof paper. Spread the trail mix onto the baking sheet and bake for 25–30 minutes, or until golden brown and fragrant. Allow to cool completely.

3 Place the white chocolate in a plastic bowl and microwave on full power for 30 seconds, then stir well to remove any lumps. Lightly grease a second baking tray and line with greaseproof paper.

4 Using a spatula, evenly spread the melted chocolate onto the paper and chill until completely set. Break into shards and toss through the trail mix before serving. The chocolate shards should be eaten on the day they’re made, but the trail mix keeps for up to a month in an airtight container. Serve with the yoghurt.

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Photographer: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana