Melt the coconut oil and cacao butter in a large non-stick frying pan. Turn the heat down.
Sprinkle in the porridge oats, sunflower seeds, maca powder and banana powder.
Gradually coat all the porridge oat mix in cacao butter and oil. Keep the heat low, but steady.
Add the chia seed, chopped dates, honey and cashews. Combine all the ingredients well. Taste.
Stir in the maple syrup/sugar to if you need more sweetness. You can omit this if you feel the mix is sweet enough.
Remove from the heat and transfer the mixture into a heat proof dish. Allow to cool a little before stirring in the shelled hemp seed. This is done off the heat so as to preserve the natural oils in the seeds.
Store in an airtight container until you are ready to snack or sprinkle into your breakfast!
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