In a coffee grinder, in batches, grind cashews, pecans and seeds to a fine powder. Be sure not to grind too much otherwise they will turn into a paste, which you do not want. Once grounded into a fine powder, transfer into a large mixing bowl.
NOTE: if you do not have a coffee grinder, you can blend the nuts & seeds using a high-speed food processor or a Thermomix. You want them to turn into a fine powder, similar to the texture of LSA (linseed, sunflower, almond meal).
Add chocolate chips to the grinder and blend until they’re broken down, partially into a powder but still leaving a few small chunks. Transfer into the large mixing bowl.
Stir through LSA, coconut sugar and coconut milk powder.
Sift over cocoa powder, whisk through until ingredients are well blended.
Transfer to an airtight glass jar or container where your milo will be stored. Keep stored in the refrigerator.
Add to a cold glass of milk (use dairy free milk if desired) or make a hot milo by adding 1-2 tablespoons of milo to a mug and fill it ¾ of the way up with boiling water. Top it up with cold milk and enjoy!