1. Preheat oven to 170°C. Grease and line 23 cm x 33cm baking tray with foil and grease the foil. To a large bowl, add all the ingredients (except for topping ingredients) and mix until well combined.
2. Tip into the prepared lined baking tray. Wet the palm of your hands with water and press the granola down firmly until level – wetting the hand prevents the mixture from sticking to your hands as you press it firmly.
3. Bake for 15 minutes until slightly golden. Meanwhile melt the chocolate in a double boiler. Remove the granola bake from the oven and cover with the melted chocolate. If you would prefer less chocolate, you can lightly drizzle instead of completely covering the bars. Sprinkle over the goji berries and fresh coconut.
4. Leave to cool and then chill in the fridge so it hardens slightly. Once chilled, remove from the tin, peel off foil and cut into 15 evenly sized bars. Serve as a snack or place in an air tight container for up to 3 weeks.
If you can’t find macadamia nut butter, you can use almond butter or peanut butter.
It must be pouring consistency though, so if it’s too thick then loosen with a bit of warm water.