Preheat oven to 165 °C (330 °F).

Add two and a half cups of whole nuts (reserve the rest as whole nuts) and the dried fruit to a food processor. Process the mixture into medium size crumbs, some of it will turn into finer flour/meal like consistency but that’s what we want – a variety of shapes and sizes. Transfer to a large bowl.

Add the remaining whole nuts and the rest of the ingredients, excluding chia seeds. Mix well and use a wooden spoon or a spatula to break down the clumps which will form when coconut oil and honey come into contact with dry ingredients. It’s ok if some of them remain unbroken.

Grease a large baking tray with some coconut oil or ghee and line it with baking paper, making sure the sides are covered. Spoon the mix into the tray and flatten with a spatula.

Bake in three stages. First, bake for about 12 minutes and then stir the mix as the top would have browned by now. Then, bake for 8-10 minutes and stir again. Finally, bake for the last 4-5 minutes.

Remove and let it cool completely. The mixture should have turned crispy and dark golden brown.

Finally, add chia seeds and transfer to an air-tight container. You can leave it out of the fridge for a few days but it will keep longer, for up to two weeks, if you refrigerate it.