Preheat your oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
Line a large baking tray with parchment paper.
In a large bowl, mix together the dry ingredients until combined.
400 g rolled oats, 60 g almonds, 60 g cashew nuts, 4 brazil nuts, 60 g pumpkin seeds, 40 g flaked almonds, 40 g coconut flakes, 30 g hemp seeds, 1/2 tsp salt, 1/2 tsp cinnamon, 15 g lucuma powder
Add in the wet ingredients and stir to combine.
100 g coconut oil, 100 g coconut nectar, 1 tsp vanilla
Transfer the mixture to the lined baking tray and spread it out evenly. Use two trays if necessary because if the mix is too thick on the tray it won’t cook evenly.
Bake for around 22-25 minutes until the mixture is just starting to colour, stirring half way through.
Leave to cool on the tray.
Once the granola is completely cool, transfer it into a large bowl and add the dates, dried cranberries and dark chocolate.
60 g dates, 60 g dried cranberries, 100 g vegan dark chocolate
Store in an air-tight jar.