Preheat oven to 170 degrees C and line a large roasting or baking tray with baking paper.

Drain and rinse the buckwheat groats and place in a large mixing bowl.

Place the oats, sunflower seeds, pecans, cacao, sugar and coconut in a food processor and pulse briefly  to combine. 

Add the mixture to the buckwheat and set aside.

In a small saucepan, melt the coconut oil and coconut or maple syrup together, whisking. 

When fully melted and combined, carefully add the mixture to the buckwheat and stir through to coat the granola evenly. 

Spread the mix out on to the baking tray and place in the oven for 20 minutes.

Remove from the oven and gently turn the granola with a spatula or spoon.

Return to the oven for another 20 minutes before removing.

Stir through the cacao nibs or chocolate and the dried cherries and allow the granola to cool completely. The mixture will crunch up as it cools.

Serve with almond milk or with coconut yoghurt and cherries.