Trail Mix Chocolate Clusters

Coarsely chop your almonds and hazelnuts and toast them in a dry pan set over medium heat, until they are golden and highly fragrant, about 5 minutes. Be sure to move the nuts around from time to time to ensure they do not burn.

Place the toasted nuts in a large mixing bowl, along with the cereal, raisins, goji berries, coconut flakes and hemp hearts; mix to combine.

In a separate bowl that can be used as a double boiler (preferably stainless or pyrex) combine the chocolate chips and coconut oil. Add about an inch of water to a small saucepan and bring it to a simmer. Then, place the bowl containing the chocolate chips and coconut oil on top of the saucepan, making sure that the bottom of the bowl does not come in contact with the water. Stir delicately with a rubber spatula until the chocolate is melted about half-way. Carefully remove the bowl from over the saucepan and continue stirring until the chocolate is completely melted. If you feel it still needs a little bit more heat, place the bowl back over the hot water for a few seconds and stir until completely melted.

Pour the melted chocolate over the cereal mix and stir delicately until the cereal is completely coated.

Drop the mixture by the tablespoonful (a medium-sized spring-loaded ice cream scoop works wonders for thionto a cookie sheet that's been lined with parchment paper or silicon baking mat, or better yet, into the cups of 2 non-stick mini-muffin pans.

Garnish with a sprinkle of hemp hearts, if desired.

Send your clusters to the refrigerator until completely set, about 30 minutes.

Once set, just peel them off from the paper or silicon mat or remove them from the muffin cups with the pointy end of a paring knife.

Store the finished clusters in an airtight container in the refrigerator for up to a few weeks.