Preheat the oven to 160°C and line one rimmed baking tray with baking paper.Step 2:
Roughly chop the almonds and place in a large mixing bowl. Add the buckwheat, coconut flakes, sea salt and pumpkin spice mix. Pour in the coconut oil and honey. Mix well.Step 3:
Spread out evenly on your lined baking tray. Bake for 30 minutes, stirring a couple of times from the 15 minute mark. The granola is ready when it is fragrant and golden. It will crisp up outside the oven as it cools.Step 4:
Once cool, add the mulberries, cacao nibs, and hemp seeds.Step 5:
Whip up your favourite smoothie (in this photo we’ve used our delicious Vanilla Dream smoothie ), and top with our Dark and Decadent Chocolate Bar and fresh strawberries.
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