Chocolate Granola
Tuesday, 19 March, 2019

Chocolate Granola

Category: Breakfast /

Ingredients
FOR THE PASTE

1/3 cup of agave syrup
1/3 cup of coconut oil
1 vanilla pod
1 cup of cacao powder
1 cup of dates, soaked overnight
 

FOR THE GRANOLA

1 cup soaked buckwheat, soaked for at least 20 hours
1½ cups hazelnuts, soaked overnight and coarsely chopped
1 cup chia seeds, soaked overnight
½ cup walnuts, soaked for two hours and coarsely chopped
2 cups raw coconut flakes
Pinch of sea salt
1 cup of juice crystals (or coconut sugar/fruit sugar)
1 cup gluten free oats
1 cup of cacao nibs
1 cup pumpkin seeds
1 cup poppy seeds
½ cup milled hemp seeds (freshly milled is best)
½ cup dried incan berries
½ cup black sesame seeds
1 cup pecan nuts

A healthy chocolate start to the day? You've found it.

  

   

METHOD

  
Blend together all the paste ingredients and put in a large bowl to one side. Add all the other ingredients to a food processor and process on the pulse setting until the right consistency is reached – you do not want to process these too much. Combine both mixtures by folding in the paste using a wooden spoon or your hands. Transfer the granola mix onto trays and dehydrate on 40 for 8 hours. If you do not have a dehydrator you can use a preheated oven on 50 with the door ajar for at least 4 hours or until dry. Store in an air-tight glass jar.

 

HOW TO SERVE 

Serve with chilled almond milk and stir in 1 spoon of Ultimate Oil Blend.

 

By Stephanie Jeffs of exploreraw.com

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