INSTRUCTIONS

1. Line a baking sheet with parchment.
2. Combine pistachios with figs, cocoa nibs and salt in a medium bowl.
3. Heat a large non-stick frying pan over medium heat. Add oats and cook, stirring often, until nutty in scent and lightly toasted, 4 to 6 minutes. Transfer to a bowl with the pistachio mixture.
4. Return the same pan to medium heat. Add coconut and cook, stirring often, until lightly toasted, 1 to 2 minutes. Transfer to the same bowl with pistachio mixture.
5. Melt honey in the same pan over medium heat. Once foaming, add all ingredients from the bowl. Cook, stirring constantly, until mixture is coated and honey is mostly absorbed, about 2 minutes.
6. Transfer to a prepared baking sheet, spreading in a thin, even layer. Let cool completely until crisp to the touch, 30 minutes. Crumble into pieces before serving.