In this delicious Chocolate Granola you get the natural flavour and goodness of raw cacao powder, nuts, seeds and coconut oil; which you won’t find in the chocolate flavoured cereal boxes in the supermarket. Serve with coconut yoghurt and berries, nut milk or layered in a breakfast or dessert parfait.
- 3/4 cup almonds
- 3/4 cup cashews
- 3/4 cup pecans
- 1/2 cup pumpkin seeds (pepitas)
- 1/3 cup sunflower seeds
- 3 Tbsp chia seeds
- 2 cups shredded coconut (organic), (medium shred)
- 1/3 – 1/2 cup cacao raw powder, (I use 1/3 cup when making for grandchildren)
- 1 Tbsp cinnamon
- 1/2 tsp pink Himalayan salt
- 80g (a generous 1/3 cup) coconut oil, melted
- 2 – 3 Tbsp maple syrup, 100%, or to your taste
Preheat oven to 150c (fan-forced). Line 2 large oven trays with baking paper.
Add the almonds, cashews, pecans and the pumpkin, sunflower and chia seeds to a food processor or similar. Process for 5 – 7 seconds to roughly chop. (You might like to leave some nuts whole for some extra crunch).
Transfer the nuts and seeds to a large bowl. Add the shredded coconut, cacao powder, cinnamon and salt, mix well.
Mix the melted coconut oil and maple syrup together and pour over the granola mixture. Mix well to coat and moisten all the mixture.
Spoon onto the prepared trays and spread out evenly. Bake for 20 – 25 minutes until firm to the touch (turn once during cooking). Allow the granola and trays to come to room temperature, then place the trays in the fridge or freezer. Once the mixture is cold and crisp, break into clusters and store in an airtight glass container in the fridge. Granola stays fresh for up to 4 – 5 weeks in the fridge.
Serve chocolate granola with coconut yoghurt and berries or layered in a breakfast or dessert parfait. Also delicious as a chocolate snack.
If you’re looking for something without chocolate, try Sue’s other granola recipe!