Step 1

Preheat oven to 150°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.

Step 2

Place almonds into mixing bowl and chop 7 sec/speed 5. Transfer onto prepared baking tray.

Step 3

Place a bowl onto mixing bowl lid and weigh sunflower and pumpkin seeds into it. Transfer seeds onto baking tray with almonds and bake for 15-20 minutes (150°C) or until golden. Allow mixture to cool on tray. Meanwhile, continue with recipe.

Step 4

Place a large sealable container onto mixing bowl lid and weigh sultanas, coconut flakes and goji berries into it. Set container aside.

Step 5

Place macadamias into mixing bowl and chop 7 sec/speed 4. Transfer into sealable container with fruit mixture.

Step 6

Place apricots and figs into mixing bowl and chop 4 sec/speed 5. Transfer into sealable container with fruit and nut mixture.

Step 7

Add cooled almonds and seeds to the container and stir to combine (see Tips).

Step 8

Line a rectangular slice tin (20 x 30 cm) with baking paper.

Step 9

Place cacao butter into mixing bowl and chop 20 sec/speed 8, then melt 5 min/37°C/speed 2.

Step 10

Scrape down sides of mixing bowl with spatula and melt 6 min/37°C/speed 2.

Step 11

Add cacao powder, honey, vanilla and salt and blend 1 min/speed 8.

Step 12

Add 800 g of reserved trail mix and combine 10 sec//speed 2. Transfer into prepared tin and spread evenly. Press mixture down firmly. Place into freezer to set for 30 minutes or until firm, making sure tin is level so bar sets evenly.

Step 13

Remove from freezer and cut into lengths (2 cm wide), then cut each bar into thirds (makes approx. 18 bars in total). Serve immediately or wrap bars in baking paper, place into a sealable container and store in freezer until ready to serve (see Tips).