1. Preheat the oven to 160°C and place the oven wrack one below middle (this so that the coconut does not burn before the muesli has baked).
2.Place all ingredient except the chia seeds, hemp seeds and chocolate into a large bowl, stir with a large and stir until everything is well mixed.
3. Place the muesli onto a large baking tray, spread out evenly to make a thin layer, so it drys out and bakes evenly.
4. Bake for 20-30 minutes, or until the it started to turn golden in colour.
5. Place the tray/s onto cooling wracks, sprinkle over the chia and hemp seeds and allow to cool completely before adding the chocolate and transferring into large sterilized bottles or airtight containers and store up to 3 weeks in a cool dry place (but don’t worry because it will honestly never last that long).
N.B.: The muesli must be completely cool otherwise it will sweat in your container and become soggy.