Nutty, rich and decadent Crunchy Chocolate Granola. Easy to make and so full of goodness. This granola is also vegan, refined sugar-free and gluten-free. Add it to smoothie bowls, yogurt, fresh fruit, ice cream or your favorite plant-based milk.
Ingredients
- ½ cup of hazelnuts
- ½ cup of walnuts
- ½ cup of sunflower seeds
- ¼ cup of cacao powder
- 3 Tbsp of coconut oil, melted
- 3 Tbsp coconut nectar or maple syrup
- 1 tsp of pure vanilla extract
- ¾ cup of coconut flakes
- ½ cup of rolled oats - GF if necessary
- ½ cup buckwheat groats
- 2 Tbsp chia seeds
- ¼ cup coconut sugar
- Pinch of Himalayan salt
Instructions
- Preheat the oven to 350 °F / 180 °C. Line a baking sheet with parchment paper.
- Add hazelnuts, walnuts and sunflower seeds to a food processor. Pulse a few times, until finely chopped. I like everything in a similar size.
- Add cacao powder, melted coconut oil, coconut nectar or maple syrup and vanilla extract to a big bowl. Whisk until combined.
- Add chopped nuts and seeds, coconut flakes, oats, buckwheat groats, chia seeds, coconut sugar and sea salt. Stir well to combine. Everything should be well coated.
- Spread the granola evenly onto the baking sheet.
- Bake for 15 minutes. Stir the mixture. And bake for another 10 – 15 minutes. The cooking time depends on the oven, it burns quickly so be careful and keep an eye on it.
- Remove from the oven and let cool completely, it will get crispier as it cools down.
- Grab a big spoon and enjoy! It’s guilt-free.