Step 1

Preheat the oven to 150 Celsius / 300 Fahrenheit

Step 2

Pulse the almonds, walnuts and pecans in a food processor until you have a mixture of smaller and larger pieces.

Step 3

Repeat the same with the pumpkin and sunflower seeds.

Step 4

Empty the nuts and seeds into a bowl. Add the rest of the ingredients (only reserve 2 tbsp of the raspberries for later) and mix with a spatula. The mixture should be sticky. If it's still dry, add another tbsp of water.

Step 5

Press firmly onto a baking sheet lined with parchment paper until you have a flat surface.

Step 6

Bake for 25-30 minutes until browned. Turn the baking sheet after 20 minutes.

Step 7

Remove from the oven and let cool. Then break into small pieces, mix the remaining 2 tbsp of freeze dried raspberries and store in an airtight container.