►  Makes 8 Servings
1 cup (140 g) raw cashews

1 tablespoon (15 ml) maple syrup

3 tablespoons (15 g) unsweetened shredded coconut

Pinch of salt

1 cup (75 g) unsweetened dried mango pieces

1 cup (85 g) banana chips

1/2 cup (75 g) dried blueberries

1/2 cup (65 g) dried diced pineapple

Preheat the oven to 350°F (180°C, or gas mark 4) and have ready a small baking sheet or ovenproof dish lined with parchment paper or foil.

 

In a small bowl, combine the cashews and maple syrup together until evenly coated. Add the shredded coconut and salt to the mixture and combine again. Spread the mixture out on a baking sheet in one layer. Bake for 9 to 10 minutes, or until golden, stirring halfway through.

 

Once toasted, cool on a rack for 15 minutes. After the cashews have cooled, place them in a large mixing bowl. Tear the mango into bite-sized pieces, and add them, the banana chips, blueberries, and pineapple to the mixing bowl.

 

Fold together until combined and store in a cool, dry area until ready to eat. This mix will keep for up to 3 weeks.