1/2 cup slivered blanched almonds
1/4 cup sunflower seed kernels
1 cup flaked coconut
3/4 cup dried cherries
1/3 cup chopped dried apricots
1/2 cup good-quality chocolate chips

Spread almonds and sunflower seed kernels on a large baking sheet. Bake at 350 degrees F for 4 to 5 minutes, until golden. Remove from baking sheet and cool.

Meanwhile, spread coconut on a baking sheet. Bake at 250 degrees F for about 5 minutes, until light brown. Cool.

In a bowl, toss nuts and sunflower seeds with cherries, apricots and chocolate chips. Gently fold in coconut. Avoid over-mixing or coconut will crumble. Store in sealed plastic bags. For the best flavor, eat within one day.

Makes about 3 cups.