½ cup rice malt syrup (can be substituted with maple syrup or honey)
½ cup coconut oil
1½ cup dates (chopped)
5 Tbsp Moccona Medium Roast instant coffee
3 Tbsp cocoa
1 Tbsp vanilla
¼ cup hot water
Preheat oven to 165°C. Line two large baking trays with baking paper.
Dissolve Moccona instant coffee in ¼ cup of hot water. Allow to cool slightly and combine with shredded coconut. In a separate large bowl, combine oats, sunflower seeds, almonds, hazelnuts and sifted cocoa.
Melt coconut oil in a saucepan on low heat. Add rice malt syrup and vanilla and continue to stir until combined. Pour over dry ingredients, add coconut mixture and stir to coat.
Spread mixture evenly on lined baking trays and bake in preheated oven for 20-25minutes (or until toasted). Stir once halfway through.
Once granola is baked and cooled, combine with chopped dates.