An indulgent, rich chocolate granola that is gluten and grain free. Add homemade almond milk and you’ll be rewarded with pools of chocolatey goodness!
This is my last recipe before Christmas. And this is not only totally yum (and good for you!), it makes a great gift for the person you can’t buy for. There’s something quite special about gifting something homemade: it supersedes a bought present in my opinion – I love knowing that someone has held you in their thoughts and intentions while spending time to create something from scratch.
I have a few ‘grawnola’ recipes here on the blog, which are lovely but involve the soaking and sprouting of the buckwheat before you can make it. This recipe is not raw, but it is quick, which is the vibe I’m after at this time of year.
It’s also grain free, a nice change from my regular oats!Rich, Chocolate Grain-Free Granola - whip up the recipe here! Click To Tweet
My beautiful niece enjoying the sweet stuff!
Chocolate Grain Free Granola
Ok so what have we got in here. Almonds, cashews, walnuts, sunflower seeds, flax, chia and hemp make up the base – so plenty of healthy fats and protein. To flavour, some crunchy cacao nibs, a handful of freeze dried berries or banana if you feel fancy, and the best part – a rich chocolate sauce that gets folded throughout the granola prior to baking.
The sauce is made from raw cacao powder, pure maple syrup, coconut oil, vanilla and nut butter. It’s pretty easy to whip up, but I’ll lend just one little tip – make sure the nut butter you choose is fairly soft, liquidy even – if it is firm and chunky you’ll have a hard time mixing it in. I went with a store-bought cashew-coconut butter blend, which was absolutely divine.
For those with sensitive or inflamed guts (and therefore, impaired absorption of nutrients), I would highly recommend soaking, rinsing and dehydrating the nuts and seeds (aka activating) before you use them. I like to do this in large batches once a month. This process somewhat neutralises the anti-nutrients in the skins of the nuts and seeds, which are problematic as they bind with minerals and prevent their absorption.
This recipe makes around 6-7 generous cups, you’ll be able to fill a large jar or two slightly smaller ones – again, perfect Christmas gifts! Best served with fresh fruit and a homemade nut milk – I love this Macadamia & Hemp number here.
Big Christmas love to you all, I hope it’s filled with joy on the day. Look after each other, relax, breathe, let it all go, enjoy!
- Nuts and seeds contain heart-healthy monounsaturated fats
- Flax, chia and hemp standout as sources of quality plant protein
- Because this is a grain free breakfast, it is suitable for those sensitive to starches
- If using activated nuts and seeds, the bioavailability of the minerals they contain increases
- Cacao powder and nibs are incredibly rich in magnesium – a nutrient most of need more of while under stress!
Chocolate Grain-Free Granola
- 1 cup almonds
- 1 cup cashews
- 1 cup walnuts
- 1 cup sunflower seeds
- 1 cup coconut flakes/chips
- 1/2 cup desiccated coconut
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 2 tablespoons hemp seeds
- 1/4 cup raw cacao nibs
- 1/4 teaspoon (or just over) coarse sea salt
- 1/3 cup coconut oil
- 1/3 cup pure maple syrup
- 1/3 cup raw cacao powder
- 4 tablespoons cashew butter (I used a cashew-coconut blend)
- 1 teaspoon vanilla extract
- 1 handful freeze dried raspberries/banana
- Pre-heat oven at 135˚C (275˚F).
- Add almonds, cashews, walnuts, sunflower seeds and cacao nibs to a food processor. Pulse for around 10 seconds, then transfer 1/3 of the mixture to a large mixing bowl. Give it another quick pulse, then remove another third. Pulse the remainder quickly then add that to the bowl too. This gives a varied consistency to the granola.
- Add the remaining coconut, flax, chia, hemp and sea salt, set aside.
- In a small pot over a low heat, combine the wet ingredients and stir vigorously till the mixture is liquid without any lumps. Pour chocolate mixture over the granola and mix well to combine. If using freeze dried fruit, fold a handful or two through now.
- Spread granola evenly over a tray lined with baking paper. Place it in the middle shelf of the oven and bake for around 25 minutes, giving it a good stir after 10 minutes of bake time. Remove from oven and let cool – it will harden as it cools.
- Store in a glass jar, makes 6-7 cups.
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