Preheat oven to 180° on Bake function.

Line a 20 x 16 cm sponge roll tin with non-stick baking paper. Allow an overhang for the mixture to be easily removed to cut when set.

In a separate large mixing bowl, combine the coconut chips, nuts, pumpkin and sunflower seeds, and oats. Process three-quarters of this mixture in a food processor until resembles coarse breadcrumbs. Pulse the remaining mixture approximately x10 so just broken up. Combine both mixtures then add the cranberries, new hemisphere™ Hemp Seed Hulled and Hemp Protein, and cinnamon.

Melt the butter and honey in a small saucepan then add the vanilla extract.

Add to the dry mixture and stir to combine.

Use the base of a tall glass to press firmly into the sponge roll tin.

Bake for 25 minutes until dark golden brown (so it is crunchy).

Cool completely then refrigerate for one hour or until firm.

Remove onto a chopping board and slice or cut into bars.