This grain free, dairy free, paleo chocolate granola recipe is full of nuts, clustery, and bake into the biggest chunks. Perfect for breakfast, snacking, dessert, or whenever you feel like eating some chocolate!
Ingredients
- ½ cup raw pecan pieces
- ½ cup Raw walnut pieces
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds
- ½ cup raw almond slices
- ½ cup raw cashew pieces
- ½ cup raw unsweetened coconut shavings
- 2 tbsp neutral vegetable oil I used sunflower seed oil
- ¼ cup RAW cashew or almond butter needs to be raw since this gets baked!
- ⅓ cup coconut sugar
- ¼ cup water
- 1 3oz bar 85% dark chocolate chopped coarsely
- ½ tsp vanilla
- ¼ tsp salt
Instructions
- Preheat oven to 275 degrees.
- In a food processor, add pecans, walnuts, almond slices, cashews, sunflower seeds, pumpkin seeds and coconut shavings.
- Process briefly until largest nut pieces are at most corn sized ( 4-5 pulses). Pour nut mixture into a large mixing bowl and set aside.
- In a small saucepan, add water, coconut sugar, raw nut butter and oil. Bring to a low boil on medium heat.
- Remove from heat and stir in vanilla extract and chopped chocolate pieces until melted.
- Pour liquid over nuts in mixing bowl. Toss together until well mixed. Sprinkle salt over mixture and toss again.
- Spread and press mixture to an even ½” thickness, on a parchment lined baking sheet.
- Bake at 275 degrees for 45 minutes. Cool completely before breaking apart into chunks. Store in an airtight container at room temperature for up to 1 week.
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