Paleo Cinnamon Crunch "Granola"

Mix together in a large bowl:
1 1/2 cups unsweetend shredded coconut 
1/4 cup raw pumpkin seeds
1/2 cup finely chopped raw hazelnuts
1/2 cup chopped raw walnuts
1/2 cup chopped raw pecans
1/2 cup slivered raw almonds
1/4 cup raw sunflower seeds
1/4 cup blanched almond meal *optional 
2-3 tbsp ground cinnamon

Whisk together:
1/2 cup melted and cooled unrefined organic coconut oil
1-2 tsp vanilla extract
1/2 cup raw honey
1/4 tsp sea salt

Set aside to add when finished baking:
1/2 cup dried currants (can also use dried cranberries, raisins or other chopped dried fruit of choice)
1 tbsp Chia seeds

Directions:
Preheat oven to 275 degrees.  Line two jellyroll pans with parchment paper and set aside.  Pour coconut oil mixture over mixed nut mixture and stir to thoroughly coat.  Spread onto two jelly roll pans in a very thin layer (essential for a good, crunchy texture). 

Bake for 30 minutes.  Allow to cool completely, then break up into pieces and stir in chia seeds and dried fruit.  Store in an airtight container.  Delicious served with almond milk as a cereal!