Preheat oven to 150°C and line a baking sheet with parchment paper.
Roughly chop the walnuts.
Roughly chop the hazelnuts.
Mix walnuts, hazelnuts, sunflower seeds, oats, Xylitol and cocoa powder in a large bowl.
Melt the coconut oil and add to the bowl. Mix well.
Beat the egg whites until stiff peaks are formed. Add to the bowl and mix well.
Spread the mixture on the prepared baking sheet.
Bake in the oven for ca. 30-45 minutes. Stir occasionally during baking.
Let cool completely before putting into a jar. May be kept at a cool, dark place for several weeks.
*Use certified gluten-free if needed.
**You can use other sweeteners, honey or maple syrup.