Chocolate Coconut Granola
This granola recipe has a deep chocolate flavour. Chocolate & coconut is such a great match so perfect to combine in a granola recipe. Don’t be afraid of the amount of salt, it’s chocolate best friend.
And yes, this is a chocolate recipe, but it’s better then a store-bought granola. The fibers of the oat-meal and the unsaturated fats of the nuts & seeds will give you a satisfied feeling for a long time.
Ingredients (2 jars +/- 500 ml) :
450 g rolled oats
60 g coconut flakes
50 g sunflower seeds
60 g pecans
2 tablespoons of chia seeds
40 g cacao powder of good quality
1 teaspoon of salt
60 g coconut oli (unrefined for flavour)
80 g maple syrup
1 espresso shot
Directions:
Melt the coconut oil and add the maple syrup & espresso. Stir well until combined and set aside.
Mix in all the dry ingredients in a big bowl.
Stir in the wet ingredients with the dry and divide this mixture over 2 baking sheets covered with baking paper.
Place these in a preheated oven of 155°C and bake for 35-40 minutes. It is important you don’t stir the granola while it’s baking (contrary to normal recipes). This trick will help you create huge chunks of granola.
After baking let the granola cool down completely to create a crunchy granola. After cooled, use your hands to break down a few of the chunks.
Store these in a air-free container or weck pot.
Nina Beckers
